Pizza Margherita

Simple, tasty pizza

Oven at 425 Degrees
Dough-
14oz of AP flour
1Tbls xvOO(olive oil)
pinch sea salt
1 oz fresh yeast
1 1/4c tepid water

Topping-
1lb fresh roma tomatoes, cut in half and squeezed or 2 1/2 cups crushed tomatoes
1clove garlic-crushed
12 basil leaves
XVOO for drizzling
In large bowl, place ingredients, with 6 basil leaves and allow to marinate while dough rises.

10 oz Bufala Mozz or fresh cow Mozz chopped in large cubes
12 basil leaves
1 cup Parmesan grated

Shape flour into mound and make indentation in center. Pour oil into center and add salt. Prepare yeast with water and pour into center and start kneading dough with your hands until dough feels elastic, is firm and shiny looking. Roll into ball, sprinkle with flour and place in cloth covered bowl to relax and rise for 30- min in summer, 1 hour in winter.
Stretch dough and roll out to 1/4 in thick. Sprinkle a baking sheet pan with a drizzle of XVOO and sprinkle with sea salt. Place dough on baking sheet and press dough into edges firmly with fingertips.
Add toms. and bake in oven for 10 min. remove and add chopped Mozz, the rest of the basil, shredded, and drizzle with XVOO, return to bake another 5-7 min or until done to your liking!
Remove and enjoy.

Credit: Giovanna Raffone