Margherita Pizza: My Secret for Restaurant Quality

Ingredients

• 1 cup (240ml) warm water (105-115°F/40-46°C)
• 1 teaspoon (5ml) sugar
• 2 ¼ teaspoons (7g / 1 packet) active dry yeast
• 2 ½ cups (315g) all-purpose flour, plus more for dusting
• 1 teaspoon (6g) salt
• 2 tablespoons (30ml) olive oil, plus more for greasing
• 1 (28 ounce / 794g) can crushed tomatoes
• 1 clove garlic, minced
• 1 teaspoon (5ml) olive oil
• ½ teaspoon (2.5ml) dried oregano
• ¼ teaspoon (1.25ml) red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 8 ounces (225g) fresh mozzarella, sliced
• ½ cup (50g) grated Parmesan cheese (Optional)
• 1/4 cup (5g) Fresh basil leaves
• Extra virgin olive oil, for drizzling