margherita pizza

Ingredients

• 1 cup 00 flour
• 1/2 teaspoon instant dry yeast
• 1/2 teaspoon salt
• 1 cup warm water
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 8 ounces fresh mozzarella, sliced
• Fresh basil leaves
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine flour, yeast, and salt.
2. Add warm water and olive oil. Mix until a dough forms.
3. Knead dough for 5-7 minutes on a lightly floured surface.
4. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour.
5. Preheat oven to 450°F (232°C).
6. Roll out pizza dough to 12-inch circle.
7. Spread crushed tomatoes evenly over dough.
8. Sprinkle with oregano and garlic powder.
9. Top with sliced mozzarella.
10. Drizzle with 2 tablespoons olive oil.
11. Bake for 12-15 minutes, or until crust is golden brown and cheese is melted and bubbly.
12. Garnish with fresh basil leaves before serving.

Notes

• For a crispier crust, bake on a preheated pizza stone.
• If you don't have 00 flour, all-purpose flour will work.
• To prevent soggy pizza, do not overload with toppings.
• Store leftover pizza in an airtight container at room temperature for up to 3 days.