Classic Margherita Pizza

1.Prepare the pizza dough by dissolving the active dry yeast in warm water. Let it sit for 5 minutes until foamy.

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

3.Mix together until a dough forms, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.

4.Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5.While the dough rises, prepare the tomato sauce by crushing the canned tomatoes with your hands or a fork in a bowl.

6.Add the minced garlic, dried oregano, and a pinch of salt to the tomatoes. Mix well and set aside.

7.Preheat your oven to the highest temperature possible (usually 250°C/480°F) and place a pizza stone or inverted baking tray inside to heat for at least 30 minutes.

8.Once the dough has risen, punch it down and turn it out onto a floured surface.

9.Divide the dough into two equal portions if making two pizzas, or keep whole for one large pizza.

10.Using your hands or a rolling pin, gently stretch and shape the dough into a thin round about 30cm (12 inches) in diameter, keeping the edges slightly thicker to form a crust.

11.Transfer the stretched dough onto a pizza peel or baking tray dusted with flour or semolina to prevent sticking.

12.Spread a thin layer of the prepared tomato sauce evenly over the dough, leaving about 2cm (1 inch) border around the edges.

13.Distribute the sliced fresh mozzarella evenly over the sauce.

14.Bake the pizza in the preheated oven on the hot pizza stone or baking tray for 10-12 minutes, or until the crust is golden and crisp, and the cheese is bubbling and slightly browned.

15.Remove the pizza from the oven and immediately scatter fresh basil leaves on top.

16.Drizzle a little extra virgin olive oil over the pizza for added flavor.

17.Slice and serve hot, enjoying the classic balance of fresh tomato, creamy mozzarella, and fragrant basil.