Fresh mozzarella and tomato pizza

• 1 packages regular or quick active dry yeast (2 1/4 teaspoons)
• 1/2 cup warm water
• 1 1/2 cup all-purpose flour
• 1 tsp extra-virgin or regular olive oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 4 oz fresh mozzarella cheese, well drained
• 2 roma (plum) tomatoes, thinly sliced
• 1/4 tsp salt
• 1 tbsp chopped fresh oregano leaves
• 1 tbsp small capers
• 1 tbsp extra-virgin or regular olive oil

1. In large bowl, dissolve yeast in warm water.
2. Stir in half of the flour, the oil, salt and sugar.
3. Stir in enough of the remaining flour to make the dough easy to handle.
4. Place dough on lightly floured surface.
5. Knead about 10 min.
6. or until smooth and springs.
7. Grease large bowl with shortening.
8. Place dough in bowl, turning dough to grease all sides.
9. Cover and let rise in warm place 20 min.
10. Gently push fist into dough to deflated.
11. Cover and refrigerate at least 2 hr.
12. Make Italian-style pizza dough.
13. Move oven rack to lowest position.
14. Heat oven to 425F.
15. Grease cookie sheet or 12-in.
16. pizza pan with oil.
17. Press dough into 12-in.
18. circle on cookie sheet using floured fingers.
19. Press dough from center to edge.
20. Cut cheese into 1/4 in.
21. slices.
22. Place cheese on dough to within 1/2 inch of edge.
23. Arrange tomatoes on cheese.
24. Sprinkle with salt, pepper, 2 tbsp.
25. of the basil, the oregano and papers.
26. Drizzle with oil.
27. Bake about 20 min.
28. or until crust is golden brown and cheese is melted.
29. Sprinkle with remaining 2 tbsp.
30. basil.

regular, water, flour, extravirgin, salt, sugar, mozzarella cheese, roma, salt, oregano, capers, extravirgin

Taken from cookpad.com/us/recipes/330073-fresh-mozzarella-and-tomato-pizza (may not work)