There's something deeply satisfying about making pizza from scratch, especially when you can control every ingredient to keep it kosher. This Margherita pizza brings together the holy trinity of Italian flavors in the most pure way possible. Fresh mozzarella, bright tomato sauce, and aromatic basil on a homemade crust that's crispy outside and chewy inside. I started making my own pizza dough about five years ago when I got tired of the limited kosher pizza options in my neighborhood. The dough recipe I'm sharing here took me months to perfect. It uses bread flour for better structure and a tiny bit of sugar to help the yeast along. The real secret is letting it rise slowly in the fridge overnight. This develops flavor and makes the dough much easier to stretch without tearing. The key to great Margherita pizza is restraint. Don't overload it with sauce or cheese. You want each component to shine. I use San Marzano tomatoes when I can find them, crushed by hand with just salt and a pinch of sugar. The mozzarella should be fresh, not the low-moisture stuff. Pat it dry with paper towels before adding it to the pizza or you'll end up with a soggy mess. This pizza works perfectly for Shabbat dinner when you want something special but not too heavy. I often make the dough Friday morning and let it rise in the fridge until Saturday night. Serve it with a simple green salad dressed with lemon and olive oil. The kids love helping stretch the dough, though fair warning, you might end up with some interesting shapes.