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Red tomato, white mozzarella, green basil — the original pizza, born in Naples.
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Born in Naples, this is the ancestor of every pizza eaten around the world. A famous story credits its name to Queen Margherita of Italy, who visited Naples in 1889, though it's said locals were already enjoying this style well before then. The red tomato, white mozzarella, and green basil are said to echo the colors of the Italian flag. In Neapolitan pizzerias, buffalo or cow's milk mozzarella meets a wood-fired oven blazing past 400°C (750°F), baking the pizza in just 60-90 seconds. Home cooks push their ovens as hot as they'll go to chase the same char and chew.
Dissolve the yeast in water and let sit 5 minutes. Combine flour and salt in a bowl, add the yeast liquid and olive oil, and knead well.
Once smooth, shape into a ball and let rise at room temperature for 1-2 hours until doubled.
Crush the canned tomatoes by hand and add a pinch of salt to make the sauce.
Divide the dough in half and stretch each into a thin round, dusting with flour as needed.
Spread a thin layer of sauce and scatter torn mozzarella on top.
Preheat the oven to its highest setting (475°F/250°C or above) with a well-heated tray or pizza stone, and bake 7-10 minutes until the edges char slightly. Finish with basil.