Margherita Pizza

Ingredients

Pre heat oven to 500 degrees

Crust:
1 cup water
1 teaspoons sugar
1 package self rising yeast
2 cups all purpose flour
1 teaspoon salt
2 tablespoon olive oil

Marinara sauce:
1 can crushed tomatoes
1 can tomato paste
3 garlic cloves chopped
1/2 tsp salt
1/4 tsp black Pepper
1/4 tsp red pepper flakes
¼ cup white wine
3 tablespoons sugar
Extra virgin Olive oil

Topping:
1/2 fresh mozzarella ball cut into 2 inch pieces
½ cup grated Parmesan cheese
12 fresh basil leaves

Directions

1. In a saucepan, cover the bottom of the pan with olive oil, add garlic and sauté till golden. Add the salt, pepper, and red pepper flakes.

2. Remove pot from heat and add the
crushed tomatoes, tomato paste, white
wine, and sugar. Stir and return to heat.

3. Lower heat and simmer for 15 minutes. Taste and add salt and pepper if needed.

Crust:
1. In a bowl, mix the water and yeast, wait a few minutes, and let foam.

2. Add the flour and mix in the sugar. Start working the dough. Add the olive oil to mixture. Keep kneading the dough. If dough is too dry add more water 1 teaspoon at a time if too wet rub with more flour.

3. Form ball with dough, put in bowl, cover, and let rise for several hours.

4. Spread out flour on flat surface again and place risen dough in center. Rub flour on rolling pin and begin rolling out the dough.

5. Nonna used a lasagna pan, so our dough was rectangular in shape, but you can use a round pizza pan too.

6. Lightly cover the bottom of the pan with olive oil and add pizza dough. Stretch dough to fit in pan.

7. Lightly brush pizza dough with olive oil. Place in preheated oven for 5 minutes.

8. Remove from oven and lightly spread pizza sauce all over crust, sprinkle the Parmesan cheese and add fresh mozzarella.

9. Return to oven, let cook for 15-20minutes.

10. When done remove from oven and let cool for 5 minutes. Place the basil leaves on top of the pizza.

Enjoy with a side salad!