Classic Margherita Pizza

Ingredients:

• 1 ball of pizza dough (store-bought or homemade, about 12-14 inches in diameter)
• 1/2 cup tomato sauce (preferably pizza sauce or marinara)
• 1 cup fresh mozzarella cheese, sliced (about 8 ounces)
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cornmeal for dusting

Equipment:

• Rolling pin
• Pizza peel or baking sheet
• Pizza stone (optional, but recommended for the best crust)
• Sharp knife or pizza cutter

Instructions:

1. Preheat Your Oven:

• Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack of your oven while preheating. The stone needs at least 30 minutes to heat up properly, so do this early.

2. Prepare the Dough:

• If using store-bought dough: Let the dough sit at room temperature for about 20-30 minutes. This makes it easier to stretch and roll out.

• If making dough from scratch: Follow your preferred recipe, and ensure the dough has risen and rested before use.

• Lightly flour your work surface and rolling pin. Place the dough ball on the floured surface and gently press it down with your fingers to form a disc.

• Begin rolling out the dough from the center outward, rotating the dough slightly after each roll to keep it even. Aim for a thickness of about 1/4 inch. The dough should be roughly 12-14 inches in diameter.

3. Transfer the Dough:

• If using a pizza peel: Lightly dust the peel with cornmeal to prevent sticking, then carefully transfer the rolled-out dough onto the peel.
• If using a baking sheet: Lightly dust the sheet with cornmeal or line it with parchment paper, then transfer the dough.

4. Add the Sauce:

• Spoon the tomato sauce onto the center of the dough and spread it out evenly, leaving about a 1/2-inch border around the edges for the crust. Use the back of the spoon to swirl the sauce for an even layer.

5. Add the Cheese:

• Evenly distribute the mozzarella slices over the sauce. It’s okay if there are some gaps; the cheese will melt and spread out during baking.
• Lightly sprinkle with salt and pepper to taste.

6. Bake the Pizza:

• If using a pizza stone: Carefully slide the pizza from the peel onto the hot stone in the oven. Bake for 10-12 minutes, or until the crust is golden brown, the cheese is melted, and bubbly with some golden spots.
• If using a baking sheet: Place the sheet in the oven and bake for 12-15 minutes, checking to ensure the crust and cheese are done to your liking.

7. Finishing Touches:

• Once the pizza is done, carefully remove it from the oven. Drizzle the olive oil over the top, and scatter the fresh basil leaves across the pizza. The heat from the pizza will slightly wilt the basil, releasing its aromatic flavor.

8. Slice and Serve:

• Use a sharp knife or pizza cutter to slice the pizza into 6-8 pieces. Serve immediately, and enjoy your homemade Margherita pizza!

Tips for Beginners:

• Pizza Dough: If you’re new to working with pizza dough, don’t worry about making a perfect circle. The rustic, uneven shape adds to the charm of homemade pizza.
• Oven Heat: A very hot oven is key to a crispy crust. Be patient during preheating, especially if you’re using a pizza stone.
• Sauce and Cheese: Less is more! Don’t overload your pizza with too much sauce or cheese, as it can make the pizza soggy.
• Basil: Add fresh basil after baking to keep its flavor vibrant. Baking it in the oven can cause it to lose its flavor and turn brown.

With this step-by-step guide, even beginners can make a delicious Classic Margherita Pizza at home. Enjoy the process, and don’t be afraid to get creative with your toppings once you’ve mastered the basics!