Margherita Pizza

Ingredients

• 500g (3½ cups) 00 flour, plus extra for dusting
• 325ml (1⅓ cups) lukewarm water
• 7g (2¼ tsp) active dry yeast
• 10g (2 tsp) fine sea salt
• 1 tsp granulated sugar
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 400g (14 oz) whole San Marzano tomatoes, hand-crushed
• 1 tsp fine sea salt, for the sauce
• 400g (14 oz) fresh fior di latte mozzarella, torn into chunks
• 16 fresh basil leaves
• 2 tbsp extra-virgin olive oil, for finishing

Instructions

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. 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. 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. 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. 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. 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. 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.
8. On a lightly floured surface, stretch one dough ball by pressing your fingers outward from the center, then draping it over your knuckles and gently rotating and pulling to form a 10 to 12 inch round with a slightly thicker rim. Avoid using a rolling pin, which deflates the air bubbles.
9. Carefully transfer the stretched dough onto a lightly floured pizza peel or the back of a flat baking sheet. Spoon 3 to 4 tablespoons of tomato sauce onto the base and spread it in circular motions, leaving a 1-inch border bare for the crust.
10. Distribute one quarter of the torn mozzarella evenly over the sauce. Slide the pizza directly onto the preheated stone or baking sheet and bake for 7 to 10 minutes until the crust is deeply golden with charred spots and the cheese is bubbling and lightly browned.