Pizza Margherita

Method

1. 1

   Stir the yeast into the lukewarm water, then knead with the flour and salt for 10 minutes until smooth and springy.

   💡 The dough should feel slightly tacky — resist adding extra flour.

2. 2

   Cover and let rise at room temperature until doubled, about 2 hours.

3. 3

   Divide into 4 balls, cover, and rest another 30 minutes while the oven heats to its absolute maximum with a stone or upturned baking sheet inside.

   💡 A ferociously hot surface is the home cook's substitute for a wood-fired oven.

4. 4

   Press and stretch each ball from the center outward into a thin round, leaving a puffy rim. Do not use a rolling pin.

5. 5

   Spread a thin layer of crushed tomatoes seasoned with salt, scatter over the mozzarella, and drizzle with olive oil.

   💡 Less sauce than feels right — a wet pizza never crisps.

6. 6

   Slide onto the hot stone and bake 6–8 minutes until the rim is blistered and the cheese bubbles.

7. 7

   Finish with fresh basil leaves the moment it leaves the oven and serve immediately.