Margherita Pizza

Step 1

In a small bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.

Step 2

In a large bowl, whisk together flour and salt. Create a well in the center.

Step 3

Pour yeast mixture and olive oil into the well. Stir with a wooden spoon until shaggy dough forms.

Step 4

Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Step 5

Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise for 2 hours at room temperature.

Step 6

Preheat oven to 500°F (260°C) with a pizza stone on the lowest rack for 30 minutes.

Step 7

Turn dough onto a floured surface and gently stretch into a 12-inch circle, working from the center outward.

Step 8

Transfer dough to a pizza peel dusted with cornmeal.

Step 9

Spread crushed tomatoes evenly over dough, leaving a 1-inch border for the crust.

Step 10

Tear mozzarella into bite-sized pieces and scatter evenly over sauce.

Step 11

Slide pizza onto hot stone and bake for 12-15 minutes until crust is golden and cheese bubbles.

Step 12

Remove pizza from oven and immediately top with fresh basil leaves.

Step 13

Drizzle with extra virgin olive oil and season with salt and black pepper.

Step 14

Let cool for 2 minutes, slice, and serve immediately.