Ingredients
For the Pizza Dough:
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water (about 110°F or 43°C)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Topping:
- 1 cup canned San Marzano tomatoes, crushed
- 1 teaspoon salt
- Fresh basil leaves, preferably from a garden for the best flavor
- 8 oz fresh mozzarella cheese, sliced (use buffalo mozzarella for an authentic taste)
- Extra virgin olive oil for drizzling
- Freshly cracked black pepper (optional, for added seasoning)
Instructions
Making the Dough:
- Activate the Yeast: In a small bowl, gently combine the warm water, yeast, and sugar. Allow this mixture to sit for about 5-10 minutes. You will know it is ready when it becomes frothy and bubbly, indicating that the yeast is activated.
- Mix the Ingredients: In a large mixing bowl, combine the flour and salt thoroughly. Create a well in the center of the mixture and pour in the activated yeast and olive oil.
- Form the Dough: Using a wooden spoon or your hands, stir until a rough dough begins to form. Transfer the dough to a floured surface and start kneading it. Knead for about 8-10 minutes, or until the dough becomes smooth, elastic, and springs back when poked.
- Let it Rise: Place your kneaded dough into a lightly oiled bowl, turning it so that the entire surface is coated in oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free environment for approximately 1-2 hours, or until it has doubled in size.
Preparing the Sauce:
- Make the Sauce: While the dough rises, you can prepare the sauce. In a bowl, mix the crushed San Marzano tomatoes with salt. Taste and adjust seasoning if needed. This simple sauce doesn’t require cooking, allowing for a fresh tomato flavor that shines through our Margherita pizza.
Assembling the Pizza:
- Preheat the Oven: Preheat your oven to its highest setting, typically around 475°F to 500°F (245°C to 260°C). If you are using a pizza stone, place it in the oven to heat up as well; this will help achieve a perfect crust.
- Shape the Dough: After the dough has risen, punch it down gently to release any trapped air. Turn it out onto a floured surface and divide it into two equal halves for making two pizzas.
- Roll It Out: Using a rolling pin or your hands, stretch one portion of the dough into a 12-inch circle. You can make the edges slightly thicker to form a crust. Transfer the shaped dough to a baking sheet or a pizza peel that has been lightly dusted with flour.
- Add the Sauce: Spread a thin, even layer of the crushed tomato sauce over the surface of the dough, leaving about half an inch of the edges uncovered for the crust.
- Top with Cheese and Basil: Arrange the slices of fresh mozzarella evenly over the tomato sauce. Don’t overcrowd it; you want to achieve a perfect melt. Tear a few fresh basil leaves and scatter them on top. You can add more basil after baking for a fresher taste.
- Finish with Olive Oil: Drizzle a little extra virgin olive oil over the top of the pizza to enhance the flavors. If you enjoy a little spice, feel free to sprinkle freshly cracked black pepper on as well.
Baking the Pizza:
- Bake: Carefully slide your pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 10-12 minutes, keeping a close eye on it. The pizza is done when the crust is golden brown and the cheese is captivatingly bubbly and slightly browned.
- Cool and Garnish: Once baked, remove the pizza from the oven and allow it to cool for a couple of minutes. This helps the cheese set a little. Garnish with additional fresh basil leaves and drizzle a bit of olive oil over the top for that extra touch of flavor before slicing it into wedges.