Best Homemade Margherita Pizza

Instructions

1. 1

   Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast, and salt. Add the warm water and olive oil, and stir with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry.

2. 2

   Scrape the dough onto a well-floured countertop and knead for 3 minutes. Dust with flour as needed. The dough should become smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil and place the dough into the bowl.

3. 3

   Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise in a warm, dry area for 2 hours or until doubled in size.

4. 4

   Preheat Oven: Place a pizza steel or stone on the second-to-top rack (roughly 8 inches from the broiler element) and preheat the oven to 550°F (or 500°F if using a delicate pizza stone) for a minimum of 1 hour.

5. 5

   Prepare Toppings: In a small bowl, stir together the pureed tomatoes, garlic, olive oil, salt, and pepper. Pat the cubed mozzarella with a paper towel to remove excess moisture. Set aside the basil leaves and grated Parmigiano-Reggiano.

6. 6

   Divide the dough into two equal portions. Cover gently with plastic wrap and allow to rest for 5 to 10 minutes.

7. 7

   Assemble the Pizza: Sprinkle a pizza peel with semolina and a dusting of all-purpose flour. Gently stretch one ball of dough into roughly a 10-inch circle. The edges can be slightly thicker, but the center should be thin. Transfer the dough onto the prepared pizza peel.

8. 8

   Drizzle or brush the dough lightly with olive oil. Spread roughly ½ cup of tomato sauce onto the dough, leaving a ½ to ¾-inch border. Sprinkle with 1 tbsp Parmigiano-Reggiano, then distribute half of the cubed mozzarella evenly over the pizza. Tear a few basil leaves and sprinkle over the top.

9. 9

   Gently slide the pizza from the peel onto the preheated pizza steel or stone. Bake until the crust is golden and the cheese is melted and bubbly, about 7-8 minutes.

10. 10

    Remove from oven, garnish with fresh basil, additional Parmigiano-Reggiano, and red pepper flakes if desired. Repeat with the second ball of dough.