¾ cup chunky marinara sauce (if you like a lot of sauce on your pizza, you can be liberal but more than 1 cup will leave your dough soggy)
8 ounces fresh mozzarella cheese, grated or torn into small pieces
Fresh basil
Instructions
Use your hands or dust a rolling pin with flour and gently shape dough into desired shape on a floured surface. Use flour as needed to shape dough so that it does not stick to surface.
Dust a pizza peel (you can attempt at using an oiled cookie sheet but I tried that and it was an EPIC FAIL. I highly recommend a pizza peel) with cornmeal, to prevent dough from sticking.
Use a spatula and slide the dough onto the pizza peel. Preheat oven (with a baking stone) to 500F. Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately ½ inch from the edges.
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top..
Use the peel to place the pizza on the pre-heated pizza stone. If you're using an upside-down cookie sheet, the dough may be sticky and will require more than one par of hands to transfer to the hot baking stone.
Bake at 500F for approximately 15-20 minutes or until cheese begins to bubble and crust turns golden brown.
Recipe by In Good Taste at http://ingoodtaste.kitchen/margherita-pizza/