Pizza Margherita

Dough – In a bowl combine warm water, sugar, and yeast; stir and let foam for about 5 minutes.

Add flour, olive oil, salt, and white wine to the yeast mixture; mix until a wet dough forms.

Knead the dough for 2–3 minutes, adding a little extra flour if needed, until smooth and slightly tacky.

Place the dough in an oiled container, cover, and let it rise at room temperature for 2–3 hours, or until doubled in size.

After rising, gently deflate the dough, divide into three portions, and shape each into a pizza base on a lightly floured surface.

Sauce – Heat a small amount of olive oil in a pan, add minced garlic and sauté briefly.

Stir in tomato puree, oregano, basil, salt, and pepper; simmer for a few minutes, then let cool.

Pre‑bake the pizza bases on a hot pizza stone at 500°F (500°F) for 5–7 minutes.

Top each base with a thin layer of sauce, sliced mozzarella, and a drizzle of olive oil.

Return the pizzas to the oven and bake for an additional 7–10 minutes, or until the crust is golden and the cheese is melted.

Remove, slice, and serve hot.