Margherita Pizza Classica

1.In a small bowl, dissolve the active dry yeast in lukewarm water and let it sit for about 5 minutes until frothy.

2.In a large mixing bowl, combine the '00' flour and sea salt. Make a well in the center and pour in the yeast mixture and olive oil.

3.Mix with a wooden spoon until a shaggy dough forms, then transfer to a floured surface and knead for about 10 minutes until smooth and elastic.

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

5.Preheat your oven to the highest setting (usually around 250°C/482°F) and place a pizza stone or inverted baking sheet inside to heat up.

6.Once the dough has risen, punch it down and divide it into 2 equal portions. Shape each portion into a ball and let them rest for 30 minutes on a floured surface, covered with a cloth.

7.On a floured surface, take one dough ball and gently stretch it out into a 10-12 inch circle, keeping the edges slightly thicker for the crust. Avoid using a rolling pin to maintain air in the dough.

8.Spread a thin layer of crushed San Marzano tomatoes over the base, leaving a small border around the edges. Season with a pinch of salt.

9.Evenly distribute the slices of fresh mozzarella over the tomato sauce, allowing some space for melting.

10.Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling and slightly charred.

11.Once out of the oven, scatter fresh basil leaves over the hot pizza and drizzle with extra virgin olive oil before slicing.