Margherita Pizza

Preheat your oven to 475°F. If using a pizza stone, place it on the lowest oven rack to heat for at least 30 minutes.

Mix the tomato sauce with minced garlic, oregano, salt, black pepper, and lemon juice. Set aside.

Remove pizza dough from the refrigerator 15 minutes before shaping to allow it to come to room temperature.

On a lightly floured surface, stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust.

Transfer the dough to a pizza peel or parchment-lined baking sheet. Brush the outer crust edge lightly with olive oil.

Spread the sauce evenly over the dough, leaving about 1/2 inch around the edges uncovered.

Distribute the torn mozzarella pieces evenly across the sauce. Sprinkle parmesan cheese if using.

Carefully transfer the pizza to the preheated stone or place the baking sheet directly in the oven. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly and lightly browned.

Remove from the oven and immediately scatter fresh basil leaves over the hot pizza. Drizzle lightly with additional olive oil if desired.

Let cool for 1–2 minutes, then slice and serve immediately.