Classic Margherita Pizza

Ingredients

• For dough: 2¼ tsp active dry yeast, 1 cup warm water (110°F)
• 1 tsp sugar, 2½ cups bread flour, 1 tsp salt, 2 tbsp olive oil
• For sauce: 1 can (400g) san marzano tomatoes, crushed by hand
• 2 garlic cloves minced, 1 tbsp olive oil, salt to taste, pinch of sugar
• 200g fresh mozzarella, torn into pieces
• Large handful of fresh basil leaves
• 2 tablespoons extra-virgin olive oil (for finishing)
• Pinch of flaky sea salt

Instructions

1. Dissolve yeast and sugar in warm water. Let sit 5–10 minutes until frothy.
2. Mix flour and salt. Add yeast mixture and olive oil, mix until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic.
3. Place in an oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled.
4. Make sauce: sauté garlic in olive oil 1 minute. Add crushed tomatoes, salt, and sugar. Simmer 10 minutes until slightly reduced.
5. Preheat oven to its highest setting (500°F / 260°C). If using a pizza stone, place it in the oven to heat.
6. Punch down dough and stretch or roll into a 12-inch round on a floured surface.
7. Spread 3–4 tablespoons of sauce on the base, leaving a 1-inch border for the crust.
8. Scatter torn mozzarella over the sauce. Drizzle lightly with olive oil.
9. Bake 10–12 minutes until crust is golden and cheese is bubbling and lightly charred.
10. Remove from oven, add fresh basil leaves immediately, drizzle with extra-virgin olive oil, and finish with flaky sea salt.

Chef's Notes

A very hot oven is essential for authentic pizza. Preheat for at least 30 minutes before baking.

Fresh mozzarella has more moisture than low-moisture — tear it and let it sit on a paper towel for 10 minutes to absorb excess water.

The sauce recipe makes more than you need — freeze the rest for your next pizza night.