Margherita Tomato Pizza

Method

1. Preheat your oven to the highest temperature (usually around 250°C to 280°C) and place a pizza stone or an upside-down baking sheet in the oven to heat up.
2. In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Make a well in the center and pour in the lukewarm water and olive oil. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Shape the dough into a ball.
4. Place the dough ball in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a thin circle, about 25cm in diameter.
6. Place the rolled-out dough circles on a piece of parchment paper.
7. Drizzle each pizza base with olive oil and sprinkle minced garlic over the top.
8. Arrange the sliced tomatoes evenly over the pizzas. Season with salt and pepper to taste.
9. Tear the fresh mozzarella cheese into pieces and scatter them over the tomatoes.
10. Slide the pizzas (still on the parchment paper) onto the preheated pizza stone or baking sheet in the oven.
11. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly and melted.
12. Remove the pizzas from the oven and sprinkle fresh basil leaves over the top.
13. Slice the pizzas and serve hot. Enjoy your homemade Margherita Tomato Pizza!

Feel free to customize your pizza by adding extra toppings like olives, mushrooms, or roasted red peppers if desired. Buon appetito!

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