Margherita Pizza

Preparing the Dough

In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until a dough forms. If the dough is too sticky, gradually add more flour until it is smooth and elastic.

Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preparing the Pizza

Preheat your oven to its highest setting, usually around 500째F (260째C), and place a pizza stone or baking sheet inside to heat up.

Punch down the risen dough and divide it into two equal portions.

Roll out each portion on a floured surface into a thin circle or rectangle, depending on your preference.

Transfer the rolled-out dough onto a piece of parchment paper.

Adding the Toppings

Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges.

Arrange the sliced fresh mozzarella cheese evenly over the tomato sauce.

Drizzle with extra virgin olive oil and sprinkle with a little salt.

Baking the Pizza

Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.

Bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Serving

Remove the pizza from the oven and immediately top with fresh basil leaves.

Drizzle with a little more extra virgin olive oil if desired.

Slice and serve hot.