Classic Neapolitan-Style Pizza Margherita

Dissolve the yeast in the warm water and let stand for about 5 minutes, until lightly frothy. This step activates the yeast and ensures a good rise.

In a large bowl, combine the flour and salt. Gradually pour in the yeast mixture and olive oil, mixing until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth, elastic, and supple.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.

Preheat the oven to its highest setting (ideally 250–300°C / 475–580°F). If using a pizza stone, place it in the oven to heat thoroughly.

Punch down the risen dough and divide it into two equal portions. Shape each portion into a tight ball and let rest briefly.

On a floured surface, gently stretch each dough ball into a round about 1 cm thick, keeping the edges slightly thicker to form the cornicione.

Spread a thin, even layer of crushed tomatoes over the dough, leaving a small border. Arrange the mozzarella on top, season lightly with salt, and add a few basil leaves.

Transfer the pizza to the hot stone or a baking sheet and bake for 10–12 minutes, until the crust is golden and the cheese is bubbling and lightly blistered.

Remove from the oven, drizzle with extra virgin olive oil, garnish with fresh basil, and serve immediately.