Margherita Pizza

"This Margherita pizza combines homemade pizza sauce, mozzarella cheese, and fresh basil for the ultimate tantalizing taste experience. Let the pizza dough come to room temperature for 1-2 hours to relax the gluten. It makes the dough easier to pat out and stretch without snapping back. For safety, do not let it sit out for more than 4 hours. After patting out the pizza dough, poke it well with a table fork. This process is known as docking. Always prebake the crust for this pizza. To make basil ribbons, stack the basil leaves and gently roll them into a cylinder, cigar shape. Now, using a sharp knife, slice them extra thin crosswise. Let the pizza cool for 5-10 minutes before cutting so the ingredients don’t slide, and you don’t burn yourself. A really hot pizza can burn the roof of your mouth or your throat and spoil your meal."