Margherita Pizza with Fresh Basil

1.Preheat your oven and pizza stone or steel (if using) to the highest possible temperature, ideally 250 C (480 F) or higher. Allow the stone/steel to heat for at least 30 minutes.

2.Prepare the sauce: In a small bowl, combine the crushed San Marzano tomatoes, sea salt, black pepper, and minced garlic (if using). Stir well and set aside. This is a simple, uncooked sauce.

3.Lightly dust a pizza peel or a large, flat baking sheet with semolina flour or cornmeal. Stretch or roll the pizza dough into a thin, roughly 30 cm (12-inch) circle. Transfer the dough to the prepared peel/sheet.

4.Brush the edges of the dough lightly with olive oil. Spoon the tomato sauce evenly over the dough, leaving a 1-2 cm border for the crust.

5.Distribute the torn pieces of fresh mozzarella evenly over the sauce. Do not overload the pizza, as this will make the crust soggy.

6.Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 8 to 12 minutes, or until the crust is puffed, golden brown, and the cheese is melted and bubbling.

7.Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot cheese. Drizzle the entire pizza with the remaining 1 tablespoon of extra virgin olive oil.

8.Slice the pizza and serve immediately.