Lunch: Pizza Margherita Recipe

Ingredients

3 teaspoons active dry yeast
1 cup warm water (110 ° to 115 °)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour

Instructions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes.
Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450 ° for 15-20 minutes or until crust is golden brown.

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