Homemade Margherita Pizza

Prepare the dough: In a large bowl, combine the flour, salt, and sugar. Make a well in the center. Dissolve 1 packet (2.25 tsp) of active dry yeast in 1 cup of warm water (110 degrees F / 43 degrees C) with a pinch of sugar. Let it sit for 5 minutes until foamy.

Pour the yeast mixture and 1 tablespoon of olive oil into the flour well. Stir with a fork until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes until smooth and elastic. The dough should bounce back when poked.

Form the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for at minimum 15 minutes (up to 1 hour for best results). For this quick version, preheat the oven now.

While the dough rises, make the sauce: Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Add the crushed tomatoes, sugar, and a pinch of salt. Simmer for 10 minutes until slightly thickened.

Preheat the oven to the highest setting, ideally 500 degrees F (260 degrees C). If you have a pizza stone or baking steel, place it in the oven now to heat up. Otherwise, use an inverted baking sheet.

Punch down the risen dough and divide it into 2 equal pieces. On a lightly floured surface, stretch each piece into a 12-inch round, working from the center outward. Leave a slightly thicker edge for the crust.

Transfer the stretched dough to a piece of parchment paper. Spread a thin layer of the tomato sauce over the surface, leaving a 1-inch border. Tear the fresh mozzarella into pieces and distribute evenly over the sauce. Add sliced fresh tomatoes and spinach if using. Drizzle with a little olive oil.

Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 8 to 10 minutes until the crust is golden and puffed, and the cheese is melted and bubbling with light brown spots.

Remove from oven and let cool for 2 minutes. If using, grate fresh Parmesan over the top. Slice into wedges and serve immediately while the cheese is still stretchy and the crust is crisp.