Ingredients:
For the Dough:
2 ¼ teaspoons active dry yeast
1 ½ cups warm water (about 110°F or 45°C)
3 ½ to 4 cups all-purpose flour
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
For the Topping:
1 ½ cups canned San Marzano tomatoes, crushed
8 ounces fresh mozzarella cheese, sliced or torn into small pieces
Fresh basil leaves
2 tablespoons extra-virgin olive oil
Salt to taste
Instructions:
Making the Dough:
Activate the Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.
Mixing the Dough: In a large mixing bowl, combine 3 ½ cups of flour and the salt. Add the yeast mixture and olive oil to the well in the center. Stir until a dough forms.
Kneading: Transfer the dough to a floured surface and knead it for about 10 minutes, adding more flour as needed, until the dough is smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Preparing the Topping: 5. Tomato Sauce: In a bowl, season the crushed San Marzano tomatoes with a pinch of salt. This will be your pizza sauce.
Shaping and Baking the Pizza: 6. Preheat the Oven: Preheat your oven to its highest setting (usually 475°F to 500°F or 245°C to 260°C). If you have a pizza stone, place it in the oven to heat.
Shape the Dough: Punch down the risen dough and divide it into two equal portions (for two pizzas). On a floured surface, roll out one portion of the dough into a thin circle, about 12 inches in diameter. Transfer it to a piece of parchment paper or a pizza peel dusted with flour.
Add the Toppings: Spread a thin layer of the seasoned crushed tomatoes over the dough, leaving a small border around the edges. Distribute the mozzarella cheese evenly over the sauce.
Bake the Pizza: If using a pizza stone, transfer the pizza (with the parchment paper) onto the hot stone in the oven. If not, place the pizza on a baking sheet and put it in the oven. Bake for about 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Finish with Basil and Olive Oil: Remove the pizza from the oven and immediately top it with fresh basil leaves. Drizzle with extra-virgin olive oil.
Serve: Allow the pizza to cool for a minute or two, then slice and serve hot.
Repeat the process with the remaining dough and toppings for the second pizza. Enjoy your authentic Pizza Margherita!