Margherita Pizza Recipe

In a large bowl, whisk together the flour, yeast, sugar, and salt to distribute evenly.

Add warm water and olive oil; stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 60–90 minutes). For deeper flavor, refrigerate up to 24 hours and bring to room temperature before shaping.

While dough proofing, mix crushed tomatoes, minced garlic, salt, and pepper in a small bowl. Let sit to meld flavors.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat as well.

Gently punch down the risen dough and divide if shaping more than one pizza. On a floured surface, press and pan-handle stretch or roll the dough into a 12-inch circle, leaving a slightly thicker rim for the crust.

Dust a pizza peel or inverted baking sheet with cornmeal or flour to prevent sticking.

Transfer the shaped dough to the peel or sheet. Spread a thin layer of sauce, leaving a 1/2-inch border.

Scatter mozzarella evenly over the sauce. Drizzle with a little olive oil if desired.

Bake on the preheated surface until the crust is golden and crisp and the cheese is bubbling, about 8–12 minutes depending on oven.

Remove pizza, top with fresh basil leaves, season lightly with salt if desired, slice, and serve hot.