Neapolitan Margherita Pizza

A classic Italian pizza with a simple yet delicious combination of fresh ingredients.

Ingredients

For the Dough:

• 500g "00" flour
• 300ml water
• 10g salt
• 3g fresh yeast

For the Topping:

• 400g canned San Marzano tomatoes
• 200g fresh mozzarella cheese
• Fresh basil leaves
• Extra virgin olive oil

Instructions

Dough Preparation:

1. Dissolve the yeast in the water.
2. In a large bowl, mix the flour and salt.
3. Gradually add the water and yeast mixture to the flour, mixing until a dough forms.
4. Knead the dough on a floured surface for 10-15 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let it rise for at least 2 hours, or until doubled in size.

Pizza Assembly and Baking:

1. Preheat your oven to its highest temperature (at least 250°C or 480°F). If you have a pizza stone, place it in the oven to preheat as well.
2. Crush the San Marzano tomatoes with your hands or a fork.
3. Divide the dough into two equal parts.
4. On a floured surface, stretch one part of the dough into a thin, round pizza base.
5. Spread a thin layer of the crushed tomatoes over the dough, leaving a small border around the edge.
6. Tear the mozzarella cheese into small pieces and scatter it over the tomatoes.
7. Add a few fresh basil leaves.
8. Drizzle with extra virgin olive oil.
9. Carefully transfer the pizza to the preheated oven (or pizza stone).
10. Bake for 7-10 minutes, or until the crust is golden and the cheese is melted and bubbly.
11. Garnish with a few more fresh basil leaves before serving.