HOMEMADE PIZZA: MARGHERITA STYLE

Recipe originated from Erin Russell

DOUGH:
2 tsp yeast
1/2 cup very warm water
2 tsp sugar
Let sit a few minutes until foamy. Add:
1 1/2 cups more warm water
2 tsp salt
5-6 cups flour
Cover and let raise for a couple hours. It's so much better it you do this, so start your dough mid afternoon when you want pizza for dinner!

SAUCE:
1 can diced tomatoes
1 can tomato sauce
3-4 cloves garlic, chopped coarsely
Basil, some oregano, 1 tsp salt, 1/4 tsp sugar
Heat in small saucepan while mashing with a potato masher. Cook over medium high heat for about 10 minutes.
(Or use any good bottled sauce)

Preheat your pizza stone in 500 degree oven.
Cut your ball of dough in half (save other half for a second pizza or breadsticks).
If you have a pizza peel, sprinkle it with cornmeal so you'll easily be able to slide the pizza onto your pizza stone when you're ready to bake it.

Shape one of the halves into a disc then roll into a large flat circle and place it on the pizza peel.
Brush the dough lightly with olive oil.
Spread some of your sauce around. Lay thin slices of mozzarella cheese (or shredded is fine) over your entire pizza. Sprinkle basil (chopped fresh is AMAZINGly good) and a little salt and pepper over the pizza. Lay thinly sliced fresh tomatoes around your pizza. You can add a little more basil and salt and pepper if desired. Then I like to grate a little fresh parmesan cheese over the top of the whole thing.
Carefully slide the whole unbaked pizza from the peel onto your preheated pizza stone. Bake in the oven for about 10 minutes, until the cheese slightly starts to brown.
When you pull it out, let it sit for a minute before cutting into it. Careful, it's really hot!!!


(pictured is a miniature version I made once from leftover dough)