Margherita Pizza

Stir 3/4 cup warm water, 1 1/2 teaspoons granulated sugar, and 1 teaspoon olive oil if using together in a stand mixer until the sugar is dissolved. Stir in 1 teaspoon instant or active dry yeast. Let sit for a few minutes until foamy (if the yeast doesn’t foam, it has expired and you should get new yeast and start over).

Add 2 1/2 cups all-purpose flour and 1 1/2 teaspoons kosher salt. Mix with the paddle attachment on low speed until combined, about 1 minute.

Switch to the dough hook attachment. Mix on medium speed until the dough is elastic and smooth, about 5 minutes.

Lightly coat a large bowl with cooking spray. Transfer the dough into this bowl and turn to coat in the oil. Cover and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Arrange a rack in the lower third of the oven, place a baking stone or inverted rimmed baking sheet on the rack, and heat the oven to 500°F. Heat the stone for 1 hour or the baking sheet for 20 minutes.

Stir 1/2 cup strained tomatoes, 2 teaspoons olive oil, 1 minced garlic clove, and 1/2 teaspoon kosher salt together in a small bowl.

Punch down the dough and divide it in half (about 8 ounces each). Use your hands or a rolling pin to stretch one piece into a 10- to 12-inch round. If the dough springs back, let it rest for a few minutes before stretching again until you reach desired size.

Generously sprinkle a pizza peel or inverted baking sheet with finely ground cornmeal. Transfer one dough round onto the pizza peel. Spoon half of the sauce (about 1/4 cup) onto the center of the dough and use the back of a spoon to spread it evenly, leaving a 1/2-inch border. Tear 3 ounces of the fresh mozzarella cheese into large pieces and arrange evenly over the sauce.

Slide the pizza off of the peel onto the heated baking stone. Bake until the crust is golden brown and the cheese is melted, 6 to 8 minutes.

Transfer the pizza to a cutting board. Tear 4 of the fresh basil leaves and scatter on top. Repeat assembling and baking the second pizza.

Make ahead: After kneading the dough, divide the dough, shape into rounds, wrap in plastic wrap, and refrigerate overnight or freeze for up to 3 months. When ready to bake, if the dough is frozen, transfer to the refrigerator to thaw overnight. Once thawed, lightly coat with olive oil, place on a rimmed baking sheet, cover with a clean kitchen towel, and set out in a warm place until slightly puffed and easy to shape, about 2 hours. We don’t recommend refrigerating or freezing dough that has already risen once at room temperature, as the dough becomes very sticky and fragile.Storage: Refrigerate leftovers in an airtight container for up to 4 days.