oil; knead until smooth, 5
minutes. Brush with olive oil,
cover in a bowl and let rise
until doubled, about 1 hour
30 minutes. Divide into two
1-pound balls. Use 1 pound
per recipe unless noted.
tomatoes, dried oregano, salt,
pepper and olive oil; bake
until golden. Sprinkle with1/2
pound diced mozzarella, torn
basil and salt. Bake until the
cheese melts, then drizzle
with olive oil.
Short on time? Buy dough
from a pizzeria.
2. Tomato Pie Make
Margherita Pizzas (No. 1)
without mozzarella or basil.
Use extra oregano.
1. Margherita Stretch dough
into two thin 9-inch rounds.
Top each with 1/2 cup
crushed San Marzano