Classic Margherita Pizza

Ingredients 

• 1 Batch Pizza Dough

For the Sauce

• 1 Can San Marzano Tomatoes, 14 oz
• 3/4 teaspoon Sea Salt, fine grain

For the Toppings

• 8 Ounces Fresh Mozzarella, torn into pieces
• Basil, fresh, whole leaves, you only need a few
• Olive Oil, for drizzling on top

Instructions 

For the Crust

1. Make the crust according to instructions in the linked recipe 24 hours in advance.1 Batch Pizza Dough
2. About 60-90 minutes before baking, remove the dough from the fridge to come to room temperature.
3. Place a pizza stone on the upper rack of your oven and preheat the oven to 550° for 45 to 50 minutes.
4. Once the pizza stone is ready prepare your pizza dough by lightly dusting the counter with flour and shaping the dough by pressing from the middle outward and spinning the dough as you go.
5. Dust a pizza peel with a little flour and place the dough on top.

For the Sauce

1. Pour tomatoes and sauce into a blender and blend until smooth 1 Can San Marzano Tomatoes,3/4 teaspoon Sea Salt

For the Toppings

1. Spread the tomato sauce to your liking over the door leaving a 1/2 to 1 inch border around the edge, just smooth it with the back of your spoon.
2. Turn the oven onto broil for five minutes. Gently slide the pizza off of the pizza peel and onto the pizza stone inside of the oven. Immediately turn the oven back down to 550°
3. Let the pizza bake for a few minutes, then open the door and slide the pizza back onto the pizza peel. In Italy at this point they said that you can either drizzle with a small tablespoon of olive oil all over the pizza or you can go straight to chunks of mozzarella and fresh basil leaves.8 Ounces Fresh Mozzarella,Basil,Olive Oil
4. Slide the pizza back onto the pizza stone in the oven for another 1 to 2 minutes. At this point you can remove it and add a little more olive oil or just eat it as is.