Pizza Margherita

By ezunich

Ingredients

• TOPPINGS:
• 3 tsp active dry yeast
• 1 cup. warm water (1100 to 1150)
• 2 tbs olive oil
• 1 tsp sugar
• 1 tsp salt
• 3 cups bread flour
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 20 fresh basil leaves, thinly sliced
• 8 cups (2 pounds) shredded part-skim mozzarella cheese
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tbs olive oil

Details

Servings 2

Preparation

Step 1

In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. cover and let rise in a warm place until doubled, about 1 hour. punch dough down; divide in half Roll each portion into a 13-in. circle. Transfer to two 14-in. pizza pans coated with cooking spray; build up edges slightly. cover and let rest for 10 minutes.

Spoon tomatoes over crusts. Top with basil, cheese,
oregano, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust and cheese are golden brown.