Below are some simple Pizza recipes.

Name:

Pizza Margherita

The link:

www.abeautifulplate.com/the-best-homemade-margherita-pizza

Ingredients:

The Pizza dough:

2½ cups (300 g) unbleached all-purpose flour 1 teaspoon granulated sugar ½ teaspoon active dry yeast or SAF instant yeast ¾ teaspoon kosher salt 7 ounces (105°F to 115°F) warm water 1 tablespoon extra virgin olive oil semolina and all-purpose flour

The Pizza sauce:

1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes) 2-3 fresh garlic cloves grated with a microplane or pressed 1 teaspoon extra virgin olive oil plus more for drizzling 2-3 large pinches of kosher salt to taste ¼ teaspoon freshly ground black pepper

Toppings

2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes 5-6 large fresh basil leaves plus more for garnishing dried red pepper flakes optional

The Steps:

1st Step: Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.

2nd Step: Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.

3rd Step: Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size.

4th Step: Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C)

5th Step: As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.

6th Step: Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.

7th Step: Assemble the Pizza: Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet.

Some other links with recipes

https://www.simplyrecipes.com/recipes/homemade_pepperoni_pizza/

https://cookingformysoul.com/hawaiian-pizza/