Margherita Pizza Perfection: My Simple Homemade Recipe

Instructions:

1. Combine flour, yeast, and salt in a bowl.
2. Add warm water and olive oil, mixing until a shaggy dough forms.
3. Knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Place in a lightly oiled bowl, turning to coat.
5. Cover and let rise in a warm place until doubled in size (1-2 hours or longer).
6. Heat olive oil in a saucepan over medium heat.
7. Add garlic and cook until fragrant (about 30 seconds).
8. Stir in crushed tomatoes, oregano, salt, and pepper.
9. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
10. Let cool slightly.
11. Place pizza stone or baking sheet in the oven.
12. Preheat oven to the highest temperature possible (500-550°F / 260-290°C).
13. Divide the dough in half.
14. On a lightly floured surface, stretch or roll each piece of dough into a 12-inch circle.
15. Lightly dust the pizza peel with flour or cornmeal (if using a pizza peel).
16. Carefully transfer the shaped dough to the peel (or directly onto the baking sheet).
17. Spread a thin layer of tomato sauce over the dough, leaving a small border.
18. Arrange mozzarella slices or pieces on top of the sauce.
19. Carefully slide the pizza onto the preheated pizza stone or baking sheet.
20. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
21. Remove the pizza from the oven.
22. Top with fresh basil leaves.
23. Drizzle with extra virgin olive oil (optional).
24. Sprinkle with Parmesan cheese (optional)
25. Slice and serve immediately.