Authentic Neapolitan-style Margherita pizza made entirely at home — a blistered, chewy, airy crust topped with bright San Marzano tomato sauce, milky fresh mozzarella, fragrant basil, and a glug of olive oil. Three toppings, infinite satisfaction.
In a large bowl, combine the flour, yeast, salt, and sugar. Pour in the warm water and 1 tablespoon of olive oil. Mix into a shaggy dough, then knead on a floured surface for 8–10 minutes until smooth, soft, and elastic.
Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1–1.5 hours until doubled in size. Meanwhile, make the sauce: stir the hand-crushed San Marzano tomatoes with the grated garlic, a pinch of salt, and a drizzle of olive oil. Do not cook it.
Place a pizza stone or heavy baking tray in the oven and preheat to the absolute maximum, at least 250°C (480°F), for a full 30 minutes. Divide the risen dough in two and gently stretch each ball into a 25cm round with your fingertips, leaving a puffy edge.
Spread a thin layer of tomato sauce over each base, leaving a 2cm border. Scatter the torn mozzarella evenly across the top and drizzle lightly with olive oil. Be sparing — a wet, overloaded pizza will never crisp up properly.
Slide the pizza onto the preheated stone and bake for 8–12 minutes until the crust is blistered and golden and the cheese is bubbling. Remove, immediately scatter with fresh basil leaves and a final drizzle of extra-virgin olive oil. Slice and serve at once.
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