Classic Margherita Pizza with Fresh Basil and Mozzarella

1.In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to combine.

2.Gradually add the warm water and olive oil to the dry ingredients. Stir until a dough begins to form.

3.Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.

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

5.Preheat your oven to its highest setting (usually around 475°F to 500°F) and place a pizza stone or baking sheet inside to heat up.

6.Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal portions for two pizzas.

7.Roll out one portion of the dough into a 12-inch circle, about 1/4 inch thick. Transfer it to a piece of parchment paper for easy handling.

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

9.Sprinkle half of the dried oregano over the tomatoes, then layer half of the sliced mozzarella cheese on top.

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

11.Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

12.Remove the pizza from the oven and immediately top with half of the fresh basil leaves and a drizzle of extra virgin olive oil.

13.Repeat the process with the second portion of dough and remaining ingredients to make a second pizza.