Margherita Pizza

Scale the recipe

Ingredients

• Bread flour (about 3 1/2 cups)
  $ per oz · prices vary by store
• Instant yeast (1 packet)
  $ per tsp · prices vary by store
• Warm water
  $ per cup · prices vary by store
• Olive oil, plus more for the bowl
  $ per tbsp · prices vary by store
• Fine salt
  $ per tsp · prices vary by store
• Sugar
  $ per tsp · prices vary by store
• Crushed San Marzano tomatoes
  $ per oz · prices vary by store
• Fresh mozzarella, torn and well drained
  $ per oz · prices vary by store
• Fresh basil leaves (about 1/2 cup packed)
  $ per oz · prices vary by store
• Garlic, minced, for the sauce
  $ per clove · prices vary by store

Steps

1. In a large bowl, stir together the bread flour, instant yeast, sugar, and salt. Add the warm water and olive oil and mix into a shaggy dough.
2. Knead on a lightly floured counter for 8 to 10 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled, 60 to 90 minutes.
3. While the dough rises, make the sauce: stir the crushed tomatoes with the minced garlic and a pinch of salt. Pat the torn mozzarella dry between paper towels so it does not waterlog the pizza.
4. About 45 minutes before baking, place a pizza steel or stone on the top oven rack and heat the oven as hot as it goes, 500 to 550°F.
5. Divide the dough in half. On a floured surface, stretch each half into a 12-inch round, leaving a slightly thicker rim for the crust.
6. Spread a thin layer of sauce over each round, leaving a 1-inch border. Scatter half the mozzarella over each pizza and drizzle lightly with olive oil.
7. Bake one pizza at a time until the crust is blistered and golden and the cheese is melted, 7 to 9 minutes. Repeat with the second pizza.
8. Top each pizza with half the basil leaves. Let rest 2 minutes, slice, and serve.