Margherita Pizza

Ingredients

• •2.5 cups Bread flour
• •1 tsp Instant yeast
• •1 tsp Salt
• •1 cup Warm water
• •1 tbsp Olive oil
• •14 oz San Marzano tomatoes
• •8 oz Fresh mozzarella
• •10 leaves Fresh basil
• •2 tbsp Extra virgin olive oil
• •1 pinch Sea salt

Instructions

1. 1

   Make dough: combine flour, yeast, and salt. Add warm water and olive oil. Mix until a shaggy dough forms. Knead 10 minutes until smooth and elastic.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

2. 2

   Place dough in an oiled bowl. Cover with plastic wrap. Let rise at room temperature for 2 hours until doubled.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

3. 3

   Meanwhile, crush San Marzano tomatoes by hand into a bowl. Season with a pinch of salt. Set aside.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

4. 4

   Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

   💡 Taste at every stage. Seasoning develops as food cooks.

5. 5

   Divide dough in half. Stretch one half into a 12-inch circle on a floured surface. Do not use a rolling pin—use your hands to preserve air bubbles.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

6. 6

   Transfer dough to a floured pizza peel or parchment paper. Spread tomato sauce evenly, leaving a 1-inch border.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

7. 7

   Tear mozzarella into pieces. Distribute evenly over the pizza.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

8. 8

   Slide pizza onto hot stone. Bake 8-10 minutes until crust is blistered and cheese is bubbling with golden spots.

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

9. 9

   Remove from oven. Top with fresh basil leaves. Drizzle with extra virgin olive oil and flaky sea salt.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

10. 10

    Let rest 2 minutes before slicing. Serve immediately.

    💡 Cover loosely with foil. Carryover cooking continues for 5-10 minutes.