Italian Margherita Pizza with Fresh Mozzarella

Ingredients

• 2 cups all-purpose flour sifted
• 3/4 cup warm water
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup tomato sauce
• 8 ounces fresh mozzarella cheese sliced
• 1/2 cup fresh basil leaves

Instructions

1. 1 In a large bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
2. 2 Add the sifted flour, salt, and olive oil to the yeast mixture. Mix until a soft dough begins to form.
3. 3 Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
4. 4 Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5 Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
6. 6 Punch down the risen dough and roll it out on a floured surface to your desired thickness.
7. 7 Transfer the rolled-out dough to a piece of parchment paper for easy handling.
8. 8 Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
9. 9 Arrange the sliced mozzarella cheese on top of the sauce.
10. 10 Carefully transfer the pizza with the parchment paper onto the preheated pizza stone or baking sheet.
11. 11 Bake for 10-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
12. 12 Remove from the oven, scatter fresh basil leaves on top, slice, and serve immediately.