Margherita Pizza
Makes one 12 inch pizza

1 1/2 cups tomato sauce (recipe follows)
8 oz. fresh mozzarella, grated
1 large ripe tomato, thinly sliced
extra virgin olive oil
6 fresh basil leaves

Pizza Dough
Makes enough dough for four 12 inch pizza. This dough may be made by hand or in a standing mixer using the dough hook attachment. For added flavor, toss fresh rosemary leaves into the dough. Unused dough may be wrapped in plastic wrap and frozen for future use.

2 cups warm water
2 packages active dry yeast
5 to 6 cups all purpose flour
4 Tblsp olive oil
1 tsp salt

Combine the water, yeast and 3 cups of the flour. Mix well. Add the oil, salt and the remaining flour, adding the last bit gradually as it may not be needed. Mix well until completely combined. The dough should hold its shape and should not be sticky.

On a lightly floured surface (or in your mixer), knead the dough for 5 minutes until it is smooth and elastic. Place the dough in a lightly oiled large bowl. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place until it has doubled in size, 1 hour.

Once the dough has risen, cut it into 4 equal parts. Cover them with a damp kitchen towel to rest for 15 minutes. The dough is now ready to be shaped, topped and cooked.

Tomato Sauce
Makes enough for two 12 inch pizzas

1 (28oz.) can tomato puree
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 bay leaf

Place all ingredients in a small saucepan. Bring to a boil, lower the heat and simmer for 30 minutes, stirring frequently.

Pizza Assembly:
One hour before cooking, preheat the oven to 500∞F. If you are using a pizza stone, place it in the oven on the top shelf now.

On a lightly floured surface, roll and press the dough into a 12-inch circle. Place it on your cornmeal-sprinkled pizza peel or pan for topping and baking.

Spread the tomato sauce over the dough, leaving a Ω inch rim. Sprinkle the mozzarella over the sauce and drizzle a little olive oil all over.

Using quick, jerky motions, slide the pizza from the peel onto the stone or simply place pan on the top shelf. Bake until the crust is golden brown, 15 to 20 minutes. Place the basil leaves on top, slice and serve immediately.