Perfect Margherita Pizza with Homemade Dough

Make the DoughDissolve yeast and sugar in warm water (38°C). Let stand for 5 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.Place in an oiled bowl, cover with plastic wrap, and let rise for 1.5-2 hours until doubled in size. Divide into 4 equal balls, place on a floured tray, cover, and let rest for 30 minutes.Make the SauceCrush the San Marzano tomatoes by hand. Add a pinch of salt, minced garlic, and a drizzle of olive oil. Do not cook the sauce - the raw sauce will cook on the pizza and taste fresher.Assemble and BakePreheat your oven to the highest setting (ideally 260°C/500°F) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Stretch each dough ball by hand into a 12-inch circle. Spread a thin layer of sauce, tear mozzarella over the top, and bake for 8-10 minutes until the crust is charred in spots. Top with fresh basil leaves immediately after removing from the oven.