Margherita Pizza with Tomatoes, Mozzarella, and Basil

Put the flour in a large bowl, add the dried yeast and salt, then pour in the lukewarm water and 1 tablespoon of olive oil. Knead for about 8 minutes, until the dough is smooth, springy, and only slightly sticky.

Cover the bowl and leave the dough at room temperature for about 1.5 hours, until it has visibly increased in volume and become puffy.

Preheat the oven, with a baking sheet or pizza stone inside, to 250°C. Divide the risen dough into two pieces and stretch each on a lightly floured surface into a thin round about 32–35 cm across, sized to fit the sheet, leaving a slightly thicker rim.

Spread half of the passata over each round, leaving about 1 cm of the edge uncovered. Distribute half of the mozzarella over each pizza without completely covering the sauce.

Transfer the first pizza to the hot baking sheet or stone and bake for about 8 minutes at 250°C. The rim should be well browned and the cheese melted. Carefully lift an edge with a spatula to check the base too: it should be cooked and lightly browned, with no wet, raw dough. If it needs longer, continue baking while watching the cheese. Bake the second pizza in the same way.

Scatter the fresh basil over the hot pizzas, drizzle each one with half of the remaining olive oil, and serve immediately, while the edges are crisp and the center is soft.