Margherita Pizza

Instructions

1. In a large bowl, combine the flour and salt.
2. In a small bowl, mix the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.
4. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
7. Punch down the dough and transfer it to a floured surface. Roll or stretch the dough into a 12-inch (30cm) circle.
8. Dust a pizza peel or another baking sheet with semolina flour, then transfer the dough onto it.
9. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
10. Slide the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
11. Remove from the oven and top with fresh basil leaves. Drizzle with olive oil and season with salt and pepper to taste.