Classic Margherita Pizza

Start by preheating your oven to 475°F (245°C). Prepare a pizza stone or baking sheet by lightly dusting it with flour or cornmeal.

In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Add 1 packet of active dry yeast to the flour mixture and stir well.

Gradually pour in 3/4 cup of warm water while mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 30 minutes. Once the dough has risen, punch it down and roll it out into a 12-inch circle on a floured surface.

Transfer the rolled-out dough to the prepared pizza stone or baking sheet. Spread 1/2 cup of tomato sauce evenly over the dough, leaving a small border around the edges.

Tear 8 ounces of fresh mozzarella cheese into small pieces and distribute them evenly over the sauce.

Slice 1 medium tomato and arrange the slices on top of the cheese. Sprinkle with salt and pepper to taste.

Bake the pizza in the preheated oven for 12-15 minutes until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.