Homemade Margherita Pizza

Ingredients

• 3 1/2 cups bread flouror all-purpose
• 2 tsp instant yeast
• 2 tsp salt
• 1 1/3 cups warm water
• 2 tbsp olive oilplus more for the bowls
• 1 can (14 oz) crushed San Marzano tomatoes
• 1 clove garlicgrated
• 1 tsp saltfor the sauce
• 12 oz fresh mozzarellatorn and drained on paper towels
• fresh basil leavesAmount not stated
• grated Parmesan and olive oilfor finishing

Steps

1. 1Stir the flour, yeast, and salt, then mix in the water and oil until shaggy. Knead 8 minutes until smooth and springy. Divide into two balls, coat lightly with oil, cover, and rise 1 to 1 1/2 hours until doubled. (Or refrigerate overnight — even better flavor.)
2. 2Stir the crushed tomatoes with the garlic and salt. That is the entire sauce — no cooking.
3. 3Put a pizza stone or an upside-down sheet pan on the top oven rack and heat to 550°F (or as high as it goes) for 45 minutes.
4. 4Stretch one dough ball on floured parchment to a 12-inch round, leaving the rim puffy. Spread half the sauce thin, leaving a border.
5. 5Slide onto the hot stone and bake 5 to 7 minutes until the rim blisters. Add half the mozzarella and bake 2 to 3 minutes more until melted and spotty.
6. 6Finish with basil, a drizzle of olive oil, and Parmesan. Repeat with the second dough while the first disappears.