Best Homemade Margherita Pizza

Ingredients

• 2½ cups (300 g) unbleached all-purpose flour
• 1 tsp granulated sugar
• ½ tsp active dry yeast or instant yeast
• ¾ tsp kosher salt
• 7 oz warm water (105°F to 115°F)
• 1 tbsp extra virgin olive oil
• Semolina and all-purpose flour for dusting
• 1 cup pureed or crushed canned San Marzano tomatoes
• 2-3 fresh garlic cloves, grated or pressed
• 1 tsp extra virgin olive oil, plus more for drizzling
• 2-3 large pinches kosher salt, to taste
• ¼ tsp freshly ground black pepper
• 2-3 tbsp finely grated Parmigiano-Reggiano cheese, plus more for serving
• 7 oz fresh mozzarella cheese (not packed in water), cut into ½-inch cubes
• 5-6 large fresh basil leaves, plus more for garnishing
• Dried red pepper flakes (optional)

Instructions

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. 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. 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. 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. 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. Divide the dough into two equal portions. Cover gently with plastic wrap and allow to rest for 5 to 10 minutes.
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. 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. 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. Remove from oven, garnish with fresh basil, additional Parmigiano-Reggiano, and red pepper flakes if desired. Repeat with the second ball of dough.