Pizza Margherita with 00 Flour

Instructions:

1. Wake the yeast. Mix warm water and yeast in a bowl. Let it sit for 5 minutes until it looks foamy on top.
2. Mix the dough. Stir in the 00 flour and salt until a shaggy dough forms. Add olive oil and knead on a floured surface for 8-10 minutes until the dough feels smooth and elastic.
3. Let it rise. Place dough in a lightly oiled bowl and cover with a damp cloth. Let it sit in a warm spot for 90 minutes until it has doubled in size.
4. Sauté the garlic. Heat olive oil in a small pan over medium heat. Sauté minced garlic for 1 minute until it smells fragrant but hasn't browned.
5. Blend the sauce. Add whole peeled tomatoes, salt, and red pepper flakes to the pan. Blend with an immersion blender or mash with a fork until the sauce is rustic and slightly chunky.
6. Shape the Pizza Margherita. Divide the risen dough into two equal portions. Shape them into medium disks on a pizza peel or baking sheet.
7. Add toppings. Spread a thin layer of tomato sauce over the dough. Top with torn pieces of fresh mozzarella.
8. Bake the pie. Place on a preheated stone or steel. Bake for 8-12 minutes until the crust is blistered and the cheese is melted.
9. The final touch. Remove from oven. Immediately top with fresh basil leaves and a drizzle of extra virgin olive oil.