Neapolitan Margherita Pizza

• For dough: 500g 00 flour, 325ml warm water, 7g instant yeast, 10g salt, 1 tsp sugar
• 400g San Marzano whole tomatoes, crushed by hand
• 250g fresh mozzarella, torn
• Fresh basil leaves
• 3 tbsp extra virgin olive oil
• Sea salt and black pepper
• Semolina flour for stretching

Instructions

1. 1

   Make dough: Dissolve yeast and sugar in warm water. Mix with flour and salt until a shaggy dough forms. Knead 10 minutes until smooth and elastic. Oil and cover, rise 1-2 hours until doubled.

2. 2

   Preheat oven to maximum temperature (250°C+) with a pizza stone or steel inside for at least 45 minutes.

3. 3

   Season crushed tomatoes with salt, pepper, and 1 tbsp olive oil. Do not cook the sauce.

4. 4

   Divide dough into two balls. On a semolina-dusted surface, stretch each ball by hand into a 12-inch round — never use a rolling pin.

5. 5

   Spread sauce thinly, leaving a 1-inch border. Scatter torn mozzarella.

6. 6

   Slide onto the hot stone using a pizza peel. Bake 8-10 minutes until crust is charred and cheese is bubbling.

7. 7

   Top with fresh basil and a drizzle of olive oil immediately after removing from oven.

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