Best Margherita Pizza | Recipes Direct

Ingredients

• ***For the pizza dough:***
• 2 1/2 cups unbleached all-purpose flour, plus more, to taste, for dusting the work surface, the dough, and the pizza peel
• 1 teaspoon granulated sugar
• 1/2 teaspoon active dry yeast
• 3/4 teaspoon kosher salt
• 7 ounces water, warmed to 105-115 degrees F
• 1 tablespoon extra-virgin olive oil, plus more, to taste, for greasing the bowl
• 2 tablespoons semolina flour, for dusting the pizza peel
• ***For the pizza sauce:***
• 1 cup canned puréed or crushed tomatoes
• 3 fresh cloves garlic, grated or pressed
• 1 teaspoon extra-virgin olive oil
• kosher salt, to taste
• 1/4 teaspoon freshly ground black pepper
• ***Toppings:***
• 2 teaspoons extra-virgin olive oil, divided
• 2 tablespoons Parmigiano-Reggiano cheese, finely grated, divided
• 7 ounces fresh mozzarella cheese, not packed in water, cut into 1/2-inch cubes, and patted dry with paper towels, divided
• 3 large fresh basil leaves, torn, divided
• ***Optional garnishes:***
• Parmigiano-Reggiano cheese, to taste, finely grated
• 2 large fresh basil leaves, shredded, divided
• dried red pepper flakes, to taste