Perfect Pizza Margherita

• 1 envelope active dry yeast
• 2 cups warm water (90 to 105)
• 1/2 teaspoon sugar
• 4 cups all-purpose flour, plus more for kneading
• 2 1/2 teaspoons kosher salt
• Extra-virgin olive oil
• One 14-ounce can peeled whole San Marzano tomatoes, drained
• 1/2 teaspoon dried oregano, crumbled
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Coarse sea salt and freshly ground pepper
• 2 pounds buffalo mozzarella, thinly sliced
• 32 large basil leaves, torn into pieces

1. In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes.
2. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms.
4. Use a pastry scraper to help knead the dough.
5. Transfer the dough to a lightly oiled bowl and brush all over with olive oil.
6. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.
7. Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces.
8. Form each piece into a ball.
9. Rub each ball with oil and transfer to a baking sheet.
10. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.
11. Meanwhile, set a pizza stone in the oven and preheat the oven to 500, allowing at least 45 minutes for the stone to heat.
12. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped.
13. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
14. On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks.
15. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge.
16. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil.
17. Season with sea salt and pepper and slide the pizza onto the stone.
18. Bake until the bottom is charred and the cheese is melted, about 8 minutes.
19. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving.
20. Repeat with the remaining dough and toppings.

active dry yeast, water, sugar, allpurpose flour, kosher salt, extravirgin olive oil, tomatoes, oregano, extravirgin olive oil, salt, buffalo mozzarella, basil

Taken from www.foodandwine.com/recipes/perfect-pizza-margherita (may not work)