Best Pizza Margherita

• 1 (1 lb) your favorite pizza dough
• 1 (14 ounce) canpeeled whole san marzano tomatoes, drained
• 12 teaspoon dried oregano, crumbled
• 14 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• coarse sea salt & freshly ground black pepper
• 2 lbs buffalo mozzarella, thinly sliced
• 32 large basil leaves, torn into pieces

1. MAKE THE DOUGH: make your favorite or use store bought.
2. PREPARE THE TOPPINGS: Meanwhile, set a pizza stone in the oven and preheat the oven to 500, allowing at least 45 minutes for the stone to heat.
3. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped.
4. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
5. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge.
6. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil.
7. Season with sea salt and pepper and slide the pizza onto the stone.
8. Bake until the bottom is charred and the cheese is melted, about 8 minutes.
9. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving.
10. Repeat with the remaining dough and toppings.

tomatoes, oregano, extra virgin olive oil, extra virgin olive oil, salt, buffalo mozzarella, basil

Taken from www.food.com/recipe/best-pizza-margherita-270311 (may not work)