Pizza Margherita

• 1 cup warm water (about 110F)
• 1/4 teaspoon sugar
• 1 envelope (1/4 ounce) active dry yeast
• 14 ounces (about 2 3/4 cups) unbleached all-purpose flour, for dusting
• 1 teaspoon table salt
• 1 1/2 tablespoons olive oil, plus more for bowl and drizzling
• Fine cornmeal, for dusting
• Pizza Sauce (recipe follows)
• 1 pound fresh mozzarella, thinly sliced
• 1/2 cup loosely packed fresh basil, plus more for garnish
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan, preferably Parmigiano-Reggiano
• 1/4 cup olive oil
• 2 cans (28 ounces each) whole peeled tomatoes
• 1 1/2 teaspoons dried oregano
• Coarse salt and freshly ground pepper
• (enough for two 12-inch pizzas, about 1 quart)

1. In a small bowl, sprinkle sugar and yeast over warm water; stir with a fork until yeast and sugar dissolve.
2. Let stand until foamy, about 5 minutes.
3. In a food processor, pulse flour and table salt to combine.
4. Add yeast mixture and oil; pulse until mixture comes together but is still slightly tacky.
5. Dough should pull away cleanly from your fingers after its squeezed.
6. Turn out dough onto a lightly floured work surface; knead four or five times, until a smooth ball forms.
7. Place the dough in a lightly oiled bowl, smooth side up.
8. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 40 minutes.
9. Punch down dough.
10. Fold dough back onto itself four or five times, then turn smooth side up.
11. Replace plastic wrap; let dough rise again in a warm place until doubled in bulk, 30 to 40 minutes.
12. Punch down dough; turn out onto a lightly floured work surface.
13. Using a bench scraper or knife, divide dough into two equal pieces.
14. Knead each piece four or five times, then form a smooth ball.
15. Return one ball to oiled bowl; cover with plastic wrap.
16. Pat remaining ball into a flattened disk; cover with plastic wrap, and let rest 5 minutes.
17. Sprinkle a large wooden peel (or the flat side of a heavy baking sheet) with cornmeal.
18. Using your hands or a rolling pin, stretch or press dough into desired shape, working from center outward in all directions.
19. Transfer to the prepared peel.
20. Place a baking stone in the bottom of the oven.
21. Preheat the oven to 450F.
22. Spread a thin layer of Pizza Sauce over the round, leaving a 1-inch border uncovered.
23. Arrange half the mozzarella slices over the sauce, and scatter with a handful of basil leaves.
24. Sprinkle with coarse salt, pepper, and half the grated Parmesan.
25. Slide pizza onto the baking stone.
26. Bake until cheese is melted and crust is crisp and golden brown, 12 to 15 minutes.
27. Meanwhile, repeat rolling and topping with the remaining dough and ingredients; bake when first pizza is removed from the oven.
28. Garnish with remaining basil, and slice pizza into wedges using a pizza wheel or sharp knife, and serve immediately.
29. Heat oil in a large skillet set over medium heat.
30. Using your hands, crush tomatoes into a bowl, then add to skillet along with oregano.
31. Season with salt and pepper.
32. Cook over medium-low heat, breaking up tomatoes with a spoon, until sauce has thickened, 40 to 50 minutes.
33. For a smooth sauce, pass it through a food mill, or press through a sieve with a wooden spoon, into a large bowl; discard solids.
34. Let cool slightly before using
35. The crust is formed and transferred to a wooden peel that has been dusted with cornmeal.
36. The dough is spread with a thin layer of sauce, leaving a 1-inch border, and covered with slices of fresh mozzarella.
37. Then its sprinkled with basil leaves, coarse salt, freshly ground pepper, and some grated Parmesan before baking.

warm water, sugar, active dry yeast, flour, salt, olive oil, cornmeal, pizza sauce, mozzarella, fresh basil, salt, parmesan, olive oil, tomatoes, oregano, salt

Taken from www.epicurious.com/recipes/food/views/pizza-margherita-390248 (may not work)