Pizza Margherita

Dissolve yeast and sugar in lukewarm water, let stand 5 minutes until foamy. Combine flour and salt in a large bowl, make a well, and pour in the yeast mixture. Mix until a shaggy dough forms.

Turn out onto a floured surface and knead for 10 minutes until smooth, elastic, and slightly tacky. Place in an oiled bowl, cover with a damp cloth, and let rise for 1.5 hours until doubled.

Punch down the dough and divide into 4 equal balls. Let them rest covered for 30 minutes to relax the gluten.

Preheat your oven to its maximum temperature (250-300C / 480-570F) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Crush the San Marzano tomatoes by hand, season with a pinch of salt and a drizzle of olive oil. Tear the mozzarella into irregular pieces and let drain on paper towels.

Stretch each dough ball by hand on a floured surface, working from the center outward and leaving a puffy cornicione (rim). Avoid using a rolling pin.

Spread a thin layer of crushed tomatoes over the base, scatter mozzarella pieces evenly, and slide onto the hot stone. Bake for 8-12 minutes until the crust is charred in spots and the cheese is bubbling.

Remove from oven, top with fresh basil leaves and a generous drizzle of extra virgin olive oil. Slice and serve immediately while the cheese still sings.