Pizza Margherita

Preparing the pizza dough:

1. 1In a small bowl, dissolve the yeast in the warm water.
2. 2Mix the flour, salt, and sugar in a bowl.
3. 3Knead the dough by hand for about 10 minutes until smooth and even.
4. 4Shape the dough into a ball and place it in a lightly oiled bowl.
5. 5Cover with a kitchen towel and let the dough rest in a warm place away from drafts for about 1 hour.
6. 6Once the dough has doubled in size, cut it into 3 pieces of about 270 g each and shape them into balls.
7. 7Cover with a damp kitchen towel and let rest for 30 minutes to 1 hour before stretching the dough.

Preparing the sauce:

1. 8Pour the San Marzano tomatoes, garlic clove, and olive oil into a blender.
2. 9Blend until you reach the desired consistency.
3. 10Adjust the seasoning if needed with salt and a little sugar.

Assembling the pizza:

1. 11Place the dough ball on a floured work surface.
2. 12Gently press the center with your fist and start stretching the dough toward the edges.
3. 13Keep the edges slightly thicker to form the crust.
4. 14Place the dough on your fists and rotate it to stretch it until you get a disc 25 to 30 cm across.
5. 15Place the dough on a sheet of parchment paper.
6. 16Pour on the tomato sauce and spread it evenly with the back of a spoon.
7. 17Then add pieces of mozzarella and a few basil leaves.

Baking:

1. 18Preheat the oven to the highest possible temperature, ideally between 230 and 250°C.
2. 19Place a baking sheet in the oven while preheating.
3. 20Once the oven is hot, transfer the pizza onto the baking sheet.
4. 21Bake for 7 to 10 minutes, until the crust is golden and the cheese is well melted and lightly browned.
5. 22Remove the pizza from the oven and drizzle with a little olive oil before serving.