Margherita Pizza from Scratch

Instructions

1. 1
   Dissolve yeast in warm water with a pinch of sugar. Let stand 5 minutes until foamy.
2. 2
   Mound flour on a work surface, create a well. Pour in yeast water and salt. Mix with a fork, then knead by hand for 10 minutes until smooth and elastic.
3. 3
   Place dough in an oiled bowl, cover with plastic wrap. Let rise at room temperature for 2 hours, or refrigerate overnight for better flavor.
4. 4
   Preheat oven to the highest setting (250°C/500°F) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
5. 5
   Crush San Marzano tomatoes by hand, season with salt and a drizzle of olive oil.
6. 6
   Divide dough into 4 balls. Stretch each ball by hand into a 10-inch circle, keeping edges slightly thicker for the crust.
7. 7
   Spread a thin layer of crushed tomatoes, leaving a 1-inch border. Tear mozzarella over the top.
8. 8
   Slide pizza onto hot stone. Bake 8-12 minutes until crust is charred in spots and cheese is bubbling. Top with fresh basil and olive oil before serving.