1 1/3 cups warm water (110 degrees F)
2 1/2 teaspoons sugar
One 1/4-ounce envelope active dry yeast
2 tablespoons extra-virgin olive oil, plus more for brushing
3 teaspoons salt
3 1/2 to 4 cups Italian 00 flour or, if you can't get your hands on it, regular all-purpose flour will do
1 1/2 cups seedless strained tomatoes, such as San Marzano variety (see Cook's Notes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch kosher salt
All-purpose flour, for dredging
Semolina, for dusting
One 6-ounce ball fresh mozzarella, such as buffalo mozzarella, sliced 1/4-inch thick and then torn
Dried oregano
6 to 12 fresh basil leaves
You can use store-bought pizza dough instead of homemade. If you can't find the San Marzano variety of strained tomatoes, you can use San Marzano whole peeled tomatoes and puree them in a food mill or food processor.
kathyurbano
Dough recipe makes this too soft. Also I don't agree with the other reviews as this is not authentic. We never use oregano on our Margarita Pizza!! Dried oregano is very strong and competes with the simplicity of the basil and is never used on a Margarita pizza. Also, you don't use tomatoes straight out of the can San Marzano or not! They must be cooked a bit to remove the canned taste. I always prepare my tomatoes in advance to avoid that
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