Steps

• Begin by preparing the pizza dough. In a large mixing bowl, combine 500 grams of all-purpose flour, 1 teaspoon of salt, and 1 sachet of instant yeast. Gradually add 300 ml of warm water and 2 tablespoons of olive oil. Knead the mixture into a soft, elastic dough. Cover the bowl with a damp cloth and allow the dough to rise for about 1 hour, or until it doubles in size. This step is crucial as it lays the foundation of a perfect margherita pizza.
• While the dough is rising, prepare the tomato sauce. Use fresh plum tomatoes for an authentic taste. You'll need about 400 grams of tomatoes. Blanch them in boiling water for a minute, then transfer them to ice water. This makes peeling easy. Blend the peeled tomatoes to a smooth consistency and add salt, pepper, and a few basil leaves. Simmer briefly to enhance the flavors.
• Once the dough has risen, punch it down to release the air and knead again briefly. Roll it out on a floured surface into your desired thickness, shaping it into a circle to fit your baking sheet or pizza stone.
• Preheat the oven to 250°C (480°F) or as high as your oven allows while you prepare the toppings. Spread the tomato sauce evenly over the crust, leaving a small border around the edges. Add slices of fresh mozzarella cheese and a few fresh basil leaves.
• Transfer the pizza to the oven and bake for about 10–15 minutes, or until the crust is golden and the cheese is bubbly. Keep an eye on it, as cooking times may vary depending on your oven.
• Remove from the oven and allow to cool slightly before cutting. Garnish with additional fresh basil leaves if desired.