Classic Margherita Pizza

This Margherita pizza recipe breaks down the process into manageable steps, from making a perfect dough to creating a simple yet flavorful sauce. While homemade pizza might seem intimidating, this approach makes it accessible for home cooks of all skill levels.

1. Step 1: The water should be warm (110°F), not hot, or it will kill the yeast.

   In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.

2. Step 2: A wooden spoon works well for this initial mixing.

   Add 3 cups of flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.

3. Step 3: Proper kneading develops gluten, which gives your crust its chewy texture.

   Turn the dough out onto a floured surface and knead for 5-7 minutes, gradually adding the remaining flour until you have a smooth, elastic dough that's slightly tacky but not sticky.

4. Step 4: For a more flavorful dough, you can refrigerate it overnight after this step.

   Place the dough in an oiled bowl, turning to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.

5. Step 5: Hand-crushing gives a rustic texture that's perfect for pizza sauce.

   While the dough rises, prepare the sauce. Drain and crush the tomatoes by hand in a bowl. Add minced garlic, 1 tablespoon olive oil, and a pinch of salt. Stir and set aside.

6. Step 6: A hot oven is crucial for a crispy crust.

   Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

7. Step 7: For authentic texture, try stretching the dough with your hands rather than using a rolling pin.

   After the dough has risen, punch it down and divide it into two equal portions. On a floured surface, stretch or roll each portion into a 12-inch circle, creating a slightly thicker rim around the edge.

8. Step 8: Less is more with sauce - a thin layer prevents a soggy crust.

   Transfer the dough to a pizza peel or baking sheet lined with parchment paper. Spread half the sauce over each pizza, leaving a 1-inch border around the edges.

9. Step 9: Patting the mozzarella dry with paper towels helps prevent excess moisture on your pizza.

   Arrange the mozzarella slices evenly over the sauce. Sprinkle with Parmesan cheese and red pepper flakes if using.

10. Step 10: Watch carefully as oven temperatures vary and pizza can go from perfect to burnt quickly.

    Bake one pizza at a time for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

11. Step 11: Adding basil after baking preserves its bright flavor and color.

    Remove from the oven and immediately scatter fresh basil leaves over the top. Let rest for 2 minutes before slicing.

12. Step 12: A pizza wheel makes slicing easier than a knife.

    Repeat with the second pizza. Serve hot, with a drizzle of olive oil if desired.

For best results, use the highest quality ingredients you can find, especially the tomatoes and mozzarella. If you don't have time to make dough from scratch, you can substitute store-bought pizza dough and focus on the toppings and baking technique.