Margherita Pizza

Ingredients:

• 3 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 1/4 cup olive oil
• 1 can (28 oz) whole peeled tomatoes
• 1 sliced tomato
• 2 garlic cloves, finely chopped
• Salt and freshly ground black pepper
• 8 oz fresh mozzarella cheese, sliced
• Fresh basil leaves, torn
• Extra-virgin olive oil

Instructions:

1. In a large bowl, mix together the flour, yeast, salt, and sugar. Add the warm water and olive oil and mix until a dough forms.
2. Knead the dough on a floured surface for about 5-10 minutes, until it becomes smooth and elastic.
3. Place the dough in a greased bowl, cover it with a towel and let it rise for about 1 hour, until it has doubled in size.
4. Preheat your oven to 500°F (260°C).
5. To make the sauce, drain the tomatoes and crush them with your hands. Mix in the garlic and season with salt and black pepper to taste.
6. Roll out the dough on a floured surface until it's about 1/4-inch thick. Transfer it to a baking sheet or pizza stone.
7. Spread the tomato sauce over the dough, leaving about 1/2 inch around the edges.
8. Arrange the sliced tomato and mozzarella cheese over the sauce.
9. Bake the pizza for 10-15 minutes, until the crust is golden brown and the cheese is melted and bubbly.
10. Remove the pizza from the oven and sprinkle torn basil leaves over the top. Drizzle with extra-virgin olive oil.
11. Cut the pizza into slices and serve hot.

Pizza has ancient roots, but its modern form originated in Naples, Italy, in the late 18th century. The classic Margherita pizza, with tomato, mozzarella, and basil, was created in 1889. Italian immigrants brought pizza to the United States, where it gained popularity after WWII. It has since become a global favorite, with various regional styles and toppings, symbolizing comfort food and culinary adaptability.