Homemade Authentic Italian Margherita Pizza

Start by combining the bread flour, active dry yeast, salt, and sugar in a large bowl. Stir these dry ingredients thoroughly making sure to distribute the yeast evenly - this is crucial for your crust to rise uniformly.

Gradually add warm water and olive oil, then mix until it forms a dough. It's essential to add warm water, not hot or cool, as it activates the yeast properly.

Knead the dough for about 10 minutes until it's smooth and pliant. Always remember, kneading is a crucial step in developing gluten in your dough which gives your pizza that classic chewy crust.

Place the kneaded dough in a greased bowl and cover with a cloth. Let it rise in a warm place for about 2 hours.

After the dough has risen, preheat your oven to the highest setting. Meanwhile, punch down the dough and shape it into a large circle, ensuring an even thickness for the perfect crust.

Spread tomato sauce evenly over the dough, leaving a small edge for the crust. Top with evenly distributed slices of tomatoes and shredded mozzarella cheese.

Now, bake this in the preheated oven for about 12-15 minutes or until the cheese is melty and the crust is golden. Timing is key here, so keep a close watch after 10 minutes.

Remove from the oven and immediately scatter fresh basil leaves on top. Finish with a drizzle of olive oil and a sprinkle of sea salt.

Your Italian Margherita Pizza is ready to serve!