Margherita pizza

Ingredients:

• 2 1/4 cups (280g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (3g) salt
• 3/4 cup (180ml) warm water (110°F/45°C)
• 1 teaspoon (3g) active dry yeast
• 1 tablespoon (15ml) olive oil, plus more for greasing
• 1/2 cup (120ml) tomato sauce
• 8 ounces (225g) fresh mozzarella cheese, sliced
• 1/4 cup (10g) fresh basil leaves
• 1/4 teaspoon (1g) crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
3. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside to heat.
6. Punch down the dough and roll it out on a floured surface into a 12-inch (30cm) circle.
7. Transfer the rolled dough onto a piece of parchment paper. Spread the tomato sauce over the dough, leaving a small border around the edges.
8. Arrange the mozzarella slices evenly over the tomato sauce and season with salt, black pepper, and optional red pepper flakes.
9. Carefully slide the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
10. Remove from the oven, garnish with fresh basil leaves, slice, and serve immediately.

Notes:

For best results, use a pizza stone to achieve a crisp crust. Ensure the oven is fully preheated for even cooking. Fresh buffalo mozzarella can be used for a more authentic taste. Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a preheated oven at 350°F (175°C) for 5-7 minutes.