Entree: United States – New York City – Pizza Margherita (Classic thin-crust pizza topped with bright tomato sauce, fresh mozzarella, and basil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 3 1/2 cups (500 g) all-purpose or "00" flour
- 1 1/4 cups (300 ml) lukewarm water (about 100–105°F / 38–40°C)
- 1 tsp (3 g) active dry yeast
- 1 tsp (6 g) fine sea salt
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (4 g) granulated sugar
- 1 cup (250 g) canned crushed tomatoes (San Marzano style)
- 1/2 tsp (3 g) fine sea salt for sauce
- 1/2 tsp (1 g) dried oregano (optional)
- 8 oz (225 g) fresh mozzarella, drained and torn into pieces
- 1/4 cup (60 ml) extra-virgin olive oil for drizzling
- 1/4 cup (10 g) fresh basil leaves, packed
- 1 tbsp (8 g) semolina or fine cornmeal for dusting the peel or baking sheet

Instructions

1. In a large bowl whisk yeast, sugar, and lukewarm water; let sit 5–10 minutes until foamy. Add flour, salt, and olive oil; mix until a rough dough forms.
2. Knead on a lightly floured surface 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes). Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–1 1/2 hours at room temperature.
3. Preheat oven to highest temperature (500–550°F / 260–290°C) with a pizza stone or inverted heavy baking sheet inside for at least 45 minutes.
4. Divide dough into 1 large ball to serve 4 or two medium balls; let rest 15 minutes, then gently stretch each ball into a 12–14 inch (30–35 cm) round on a well-floured surface without deflating the edge.
5. Lightly season crushed tomatoes with 1/2 tsp (3 g) salt and dried oregano if using; spread a thin layer of sauce over each crust leaving a 1/2-inch (1.3 cm) rim.
6. Scatter torn fresh mozzarella evenly over the sauce and drizzle with 1–2 tbsp (15–30 ml) olive oil.
7. Slide pizza onto preheated stone or baking sheet dusted with semolina and bake until crust is blistered and cheese melted, about 7–10 minutes depending on oven temperature.
8. Remove pizza, scatter fresh basil leaves and finish with a light drizzle of olive oil; slice and serve hot.