Classic Margherita Pizza with Fresh Basil and Mozzarella

1.In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

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

3.Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

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

5.Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

6.Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness (about 12 inches in diameter).

7.Transfer the rolled-out dough to a piece of parchment paper for easy handling.

8.Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges.

9.Sprinkle dried oregano over the tomatoes, then layer the fresh mozzarella slices on top.

10.Bake the pizza on the preheated stone or baking sheet for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

11.Remove the pizza from the oven and immediately top with fresh basil leaves and red pepper flakes if using.

12.Drizzle with balsamic glaze if desired, slice, and serve hot.