How to Make Perfect Pizza Margherita

The Mission: Pizza Margherita

Click through the slideshow for the step-by-step guide.

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In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy.

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Add the remaining warm water, the flour and the salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary, until a silky, but soft dough forms.

Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap.

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Let the dough rise in the refrigerator overnight or for up to 3 days.

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Divide dough into 4 pieces and form each into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.

Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in oregano, 1 tablespoon of olive oil, and salt and pepper.

On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks.

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Spread the tomato sauce over the dough to within 1 inch of the edge, then top with cheese and drizzle with olive oil. Season the pizza with sea salt and pepper.

Slide the pizza onto the stone.

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Bake until the bottom is charred and the cheese is melted. Scatter the basil on top and let stand for 3 minutes before serving.