Classic Margherita Pizza

1. Preheat your oven to its maximum temperature (usually 500°F/260°C) and place a pizza stone inside, if available.

2. Roll out the pizza dough on a lightly floured surface to your desired thickness.

3. Blend the canned tomatoes with a pinch of salt (and garlic, if desired) to create a simple pizza sauce.

4. Spread a thin layer of sauce over the rolled-out dough.

5. Tear the mozzarella into small pieces and evenly distribute it over the sauce.

6. Bake the pizza directly on the stone (or a baking sheet) for 7-10 minutes, or until the crust is golden and the cheese is bubbly.

7. Remove the pizza from the oven and immediately top with fresh basil leaves and a drizzle of olive oil.

8. Let the pizza rest for a minute before slicing and serving.

For an extra crispy crust, let the dough rest at room temperature for at least 30 minutes before rolling out.

Avoid overloading the pizza with sauce or cheese to maintain a balanced flavor and texture.

San Marzano tomatoes make a noticeable difference in flavor, but any high-quality tomatoes can work.

Pair this pizza with a simple arugula salad for a complete meal.