My Ultimate Margherita piza Recipe Crispy Easy

Instructions:

1. Combine warm water, yeast, and sugar in a bowl. Let sit for 5-10 minutes until foamy.
2. Add flour, olive oil, and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
5. In a small saucepan, combine crushed tomatoes, garlic, olive oil, oregano, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.
6. Preheat oven to 450°F (232°C) with a baking sheet or pizza stone inside.
7. Punch down the dough and divide it in half. On a lightly floured surface, stretch or roll each half into a 12-inch circle.
8. Carefully transfer one dough circle to a piece of parchment paper. Spread with half of the tomato sauce, then top with half of the mozzarella slices.
9. Carefully slide the pizza (on the parchment paper) onto the preheated baking sheet or pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Remove the pizza from the oven. Top with fresh basil leaves and a drizzle of olive oil. Slice and serve immediately.