Pizza Margherita

Ingredients:

• 1 can (800 g) of peeled whole tomatoes (drain and mash by hand), preferably San Marzano
• 1 head (225 g) buffalo mozzarella cheese (drained)
• 2 tbsp olive oil, plus a little more for greasing the pan
• 4 thinly sliced ​​cloves of garlic
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh oregano leaves
• Leaves from 1/2 bunch of basil
• 1 serving fresh pizza dough (see recipe below)
• Salt and ground black pepper

Pizza base measuring 30 x 45 cm:

• 2 packs of active dry yeast
• 2 teaspoons of sugar
• 2 cups of warm water (38-43°C)
• 2 tablespoons coarse salt
• 6 cups flour, plus a little extra for dusting
• 2 tablespoons olive oil, plus more for greasing the bowl

Preparation:

1. Preheat oven to 230°C. Place a baking sheet with high sides or a small baking sheet in the oven.
   
   Start by making the tomato sauce. In a large skillet over medium heat, sauté with 2 tablespoons of olive oil, chopped garlic, thyme, and oregano. Cook until fragrant, then add the pureed tomatoes and season with salt and pepper to taste.
   
   Reduce heat and simmer for 7-8 minutes to allow the sauce to reduce and intensify the flavor. Turn off the heat.
2. Remove the preheated baking sheet from the oven and brush the entire surface with olive oil. Cut the dough into 2 pieces, reserving 1 piece for another use. Stretch the pizza dough so it's slightly larger than the pan, then place it in the pan, overlapping the edges to form a rim.
   
   Spread the dough with tomato sauce, then tear the mozzarella into pieces and arrange them evenly over the surface. Tear the basil leaves, scatter them over the dough, and drizzle with a little more olive oil. Season with salt and pepper to taste, then bake in a hot oven until golden brown and risen, about 15-18 minutes. Remove the pizza from the oven, slice, and serve.
3. Fresh pizza dough:
   
   In a small bowl, combine the yeast, sugar, and water. Stir gently to dissolve the yeast. Let the mixture sit until the yeast activates and foam begins to form, 5-10 minutes.
   
   If using a stand mixer, combine the salt and flour in the bowl and pulse several times. Add the yeast mixture and mix in the flour at low speed. When the dough begins to form, increase the speed to medium and mix until it forms a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the mixer periodically to scrape the dough from the hook.
   
   Test the dough by squeezing a small amount between your fingers. If it crumbles, add more water; if it's sticky, add another tablespoon of flour. Turn the dough out onto a lightly floured surface and fold it several times, kneading until smooth and elastic.
4. If you're making the dough by hand, add the yeast mixture to a large bowl, along with the salt and 2 tablespoons of olive oil. Then begin mixing in the flour. When the mixture becomes too thick to stir with a spoon, fold in the remaining flour by hand, adding enough to form a soft but not too sticky dough. As you work, squeeze a small amount of dough between your fingers. If it crumbles, add more water; if it's sticky, add another tablespoon of flour. Knead the dough until it's smooth and elastic, about 10 minutes.
   
   Form the dough into a circle and place it in a lightly oiled bowl, turning it over to coat the surface completely with oil. Cover the bowl with plastic wrap or a damp towel and let rise in a warm place (such as the oven) until doubled in size, about an hour.