Pizza Margherita

Instructions

1. In a large bowl, combine flour and salt. In a separate bowl, dissolve yeast in warm water and let it sit for 5 minutes until foamy.
2. Add the yeast mixture and olive oil to the flour. Stir together until a dough forms.
3. Knead the dough on a lightly floured surface for 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 1-2 hours or until doubled in size.
5. Preheat the oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat.
6. Punch down the dough and divide it into two equal parts. Roll out one portion on a floured surface to form a 12-inch (30cm) circle.
7. Transfer the rolled dough onto a sheet of parchment paper. Spread half of the tomato sauce over the dough, leaving a small border around the edges.
8. Arrange half of the mozzarella slices over the sauce. Season with a pinch of salt and pepper.
9. Carefully transfer the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 8-10 minutes or until the crust is golden and the cheese is bubbling.
10. Remove from the oven, top with fresh basil leaves, and drizzle with olive oil. Repeat with the remaining dough and ingredients for the second pizza.