Pizza Margherita

• 1 12 cups water, at 110 degrees
• 34 tablespoon fast rising yeast
• 1 teaspoon sugar
• 4 cups bread flour or 4 cups unbleached all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 cup tomato sauce
• 12 cup tomato paste
• 14 teaspoon garlic salt
• 14 teaspoon oregano
• 34 tablespoon dried basil
• 1 teaspoon sugar
• 4 ounces bocconcini, cubed (fresh mozzarella)
• 1 cup fresh basil, torn
• 2 cups grated mozzarella cheese
• 4 tablespoons olive oil
• fresh ground black pepper

1. Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
2. Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
3. Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
4. Divide dough in half and roll out two 12"-15" pizza crusts.
5. Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
6. Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed boconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
7. Bake topped pizza at 500 for 10-12 minutes.

water, yeast, sugar, bread flour, salt, olive oil, tomato sauce, tomato paste, garlic, oregano, basil, sugar, bocconcini, fresh basil, mozzarella cheese, olive oil, fresh ground black pepper

Taken from www.food.com/recipe/pizza-margherita-74197 (may not work)