Margherita Pizza

Instructions

1. 1

   Combine the lukewarm water, sugar, and yeast in a small bowl and let sit for 5 to 10 minutes until the mixture turns frothy, confirming the yeast is active.

2. 2

   Place the 00 flour and salt in a large mixing bowl and make a well in the center. Pour in the yeast mixture and 2 tablespoons of olive oil, then mix with a fork until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead vigorously by hand for 10 minutes until the dough is smooth, elastic, and springs back when poked. Alternatively, use a stand mixer with a dough hook on medium speed for 7 minutes.

4. 4

   Shape the dough into a ball, place it in a lightly oiled bowl, and cover tightly with plastic wrap. Let it rise at room temperature for 60 to 90 minutes until doubled in size.

5. 5

   While the dough rises, prepare the sauce by crushing the San Marzano tomatoes by hand directly into a bowl, discarding any tough core pieces. Season with 1 teaspoon of salt and stir to combine. Do not cook the sauce — it finishes on the pizza.

6. 6

   Place a pizza stone or heavy baking sheet on the top rack of your oven and preheat to the highest possible temperature, ideally 500°F to 550°F (260°C to 290°C), for at least 45 minutes to ensure the stone is fully saturated with heat.

7. 7

   Punch down the risen dough and divide it into 4 equal portions, approximately 200g each. Shape each portion into a smooth ball by folding the edges underneath and rolling on the counter. Cover with a clean kitchen towel and rest for 15 minutes.