Classic Neapolitan Margherita Pizza

1.For the Dough: In a large bowl, dissolve the yeast in the lukewarm water and let sit for 5 minutes until slightly foamy.

2.Add the flour and salt to the yeast mixture. Mix by hand until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead vigorously for 10-15 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 8 minutes.

3.Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

4.Gently punch down the dough, divide it into two equal balls, and let them rest, covered, for another 30 minutes.

5.Preheat your oven to the highest possible temperature (ideally 250°C or higher) with a pizza stone or baking steel placed inside for at least 45 minutes.

6.For the Topping: In a small bowl, gently crush the San Marzano tomatoes by hand. Stir in a pinch of salt and 1 tablespoon of the olive oil. Do not cook the sauce.

7.On a lightly floured surface, gently stretch or pat one dough ball into a rough 10-12 inch circle, leaving a slightly thicker rim for the crust. Avoid using a rolling pin to maintain air bubbles.

8.Carefully transfer the dough to a pizza peel dusted with semolina or flour. Spoon half of the tomato sauce evenly over the dough, leaving the border clear.

9.Distribute half of the torn mozzarella pieces over the sauce. Place half of the fresh basil leaves on top.

10.Slide the pizza quickly onto the preheated stone/steel. Bake for 5-8 minutes, rotating halfway through, until the crust is puffed, blistered, and lightly charred, and the cheese is melted and bubbly.

11.Remove the pizza from the oven. Immediately drizzle with the remaining olive oil and scatter the remaining fresh basil leaves (if desired, or save for after baking). Slice and serve immediately.