Artisan Margherita Pizza with Quick San Marzano Tomato Sauce

Preheat your oven to its highest setting, ideally 500°F (260°C). If using a pizza stone or steel, place it in the oven while it preheats.

💡 Tip: A screaming hot oven is key to a crispy crust.

Prepare the quick tomato sauce: Combine the entire can of San Marzano tomatoes (including their juice), 2 teaspoons of extra-virgin olive oil, the garlic cloves, and sea salt in a food processor. Pulse until the mixture is smooth but still retains some texture.

Prepare your baking surface. If using a baking sheet, lightly dust it with cornmeal. If using a pizza peel for a stone/steel, dust the peel with cornmeal.

💡 Tip: Cornmeal acts like little ball bearings, helping the pizza slide off easily.

Stretch the pizza dough into your desired shape (a rustic oval or circle). Place it onto the prepared baking sheet or peel.

💡 Tip: Avoid overworking the dough. Let it rest for a few minutes if it springs back too much.

Spread approximately 1/2 cup of the prepared tomato sauce evenly over the pizza dough, leaving about a 1-inch border for the crust.

💡 Tip: Don't overload with sauce, as it can make the crust soggy.

Distribute the torn or sliced fresh mozzarella evenly over the sauce.

💡 Tip: Tearing the mozzarella often provides a more rustic and appealing look.

Carefully transfer the pizza into the preheated oven. Bake for 10-15 minutes, or until the crust is golden brown and puffed, and the cheese is melted and bubbly.

💡 Tip: Baking time can vary significantly based on your oven and dough thickness.

Once baked, carefully remove the pizza from the oven. Immediately scatter fresh basil leaves over the top. Sprinkle with red pepper flakes, if desired, and finish with a drizzle of extra-virgin olive oil.

Slice and serve immediately.