Margherita pizza



For the dough (makes two large pizzas)

1- In a small bowl mix one and half teaspoon of active yeast (one pack), one teaspoon of brown sugar and three quarters of a cup of warm water.
2- Let it stand for about five minutes.
3- In a large glass bowl, mix with your fingers two cups of sifted flour, one and a quarter teaspoon of salt and two tablespoons of olive oil.
4- Mix in the yeast liquid and knead the dough for at least 15 minutes. Have about three tablespoons of flour at hand to help with the kneading.
5- Let it stand in the bowl covered with a plate for at least an hour. Its volume should double. (The warner the kitchen, the faster it will rise.)

For the tomato sauce

1- Peal one kg of fresh tomatoes and cut in small pieces.
2- In a large pan, place some olive oil about five garlic cloves cut in small cubes. Mix well and add the tomatoes once the garlic starts giving its scent. Add a mix of Italian herbs of choice.
3- Let the sauce simmer gently for about 20 minutes.

To make and serve the pizza

1- Place the dough in oven pans. Cover with the sauce and some Mozzarella cheese, either in thin slices or shredded.
2- Let it bake for 25 minutes in a 170º C. oven.
3- Sprinkle with fresh basil leaves (cut with scissors so they retain their flavor) and place some hot chile on the side (such as Chipotle).


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