Classic Italian Margherita pizza with its thin, crispy crust, tomato sauce, fresh mozzarella and basil. Bringing Italy's most beloved flavor to the table with simple ingredients, this pizza suits both guest tables and enjoyable family meals.
Add the yeast to warm water and let rest for a few minutes. Knead the flour, olive oil, salt and the yeast mixture into a soft, elastic dough. Cover and let rise until it doubles in size.
Mix the strained tomatoes with olive oil and salt and crush together. The sauce is used uncooked; its plain, fresh flavor is what defines a Margherita's character.
Roll the risen dough into a thin round on a floured counter, leaving the edges a bit thicker. Place on a baking tray, spread the tomato sauce from the center outward, and scatter the mozzarella pieces over it.
Bake on the lower rack of a preheated 250°C oven until the base of the dough turns crisp and the cheese melts and takes on a light color. Sprinkle fresh basil leaves on top once out of the oven.
Important: Baking the pizza at the oven's highest setting on a preheated tray crisps the bottom of the dough while keeping the top gooey. Contains gluten and dairy. Adding the basil after taking it out of the oven, rather than before baking, preserves its aroma.
There's no need to cook the tomato sauce; simply crush strained tomatoes with a little olive oil, salt, and basil. If you drain the fresh mozzarella beforehand, its excess liquid won't soak the dough.
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