ITALIAN PIZZA MARGHERITA - Original Italian recipe

In a large bowl, combine the flour, salt, and sugar.

In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.

Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Transfer the rolled-out dough to a pizza peel or baking sheet. Spread the crushed tomatoes evenly over the dough.

Arrange the mozzarella slices on top of the tomatoes, and sprinkle with black pepper and red pepper flakes if using.

Bake in the preheated oven for 10-12 minutes or until the crust is golden and the cheese is bubbly.

Remove from the oven, top with fresh basil leaves, slice, and serve hot.

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