Classic Margherita Pizza with Fresh Mozzarella, Basil & Tomato

Ingredients

• 1 lb prepared pizza dough

  Let sit at room temperature for 30 minutes if refrigerated, then keep covered until ready to stretch.

• 0.75 cup crushed tomatoes

  Use plain crushed tomatoes, not pre-seasoned sauce.

• 1 clove garlic

  Finely grated or minced.

• 1 tbsp extra-virgin olive oil

  Use 2 tsp for the sauce and the remainder to finish the pizza.

• 0.75 tsp kosher salt

  Use 0.5 tsp in the sauce and 0.25 tsp to season the fresh tomato.

• 0.25 tsp freshly ground black pepper

  Use 0.125 tsp in the sauce and 0.125 tsp over the assembled pizza.

• 8 oz fresh mozzarella

  Slice or tear into small pieces; pat very dry with paper towels.

• 1 piece plum tomato

  Thinly slice and blot excess moisture.

• 0.5 cup fresh basil

  Tear the leaves just before serving.

Instructions

1. Place a baking steel, pizza stone, or inverted heavy baking sheet on the upper-middle rack and heat the oven to 500°F. Let it preheat for at least 20 minutes so the cooking surface is fully hot.
2. Meanwhile, warm 2 tsp olive oil in a small saucepan over medium-low heat. Add the garlic and cook for 30 seconds, until fragrant, then stir in the crushed tomatoes, 0.5 tsp salt, and 0.125 tsp pepper. Simmer uncovered for 5 minutes, stirring once or twice, until slightly thickened; remove from the heat.
3. Pat the mozzarella and sliced tomato very dry. Stretch the dough on a sheet of parchment into a 12-inch round, leaving the outermost 1-inch slightly thicker; if it resists, rest it for 5 minutes before continuing.
4. Spread the warm sauce over the dough, leaving a 1-inch border. Distribute the mozzarella and tomato slices evenly, then sprinkle the tomato with the remaining 0.25 tsp salt and the remaining 0.125 tsp pepper.
5. Transfer the parchment and pizza to the preheated surface. Bake for 9 to 12 minutes, rotating once, until the crust is deeply browned and blistered at the edges and the cheese is melted with a few golden spots.
6. Remove the pizza and let it stand for 2 minutes so the cheese settles. Tear the basil over the top, drizzle with the remaining olive oil, and slice into wedges.

Make it part of your week.