Best Pizza Margherita

People like different crusts for different reasons. For this recipe use your favorite

• Ready In: 50 mins
• Yields: 4 13 inch pizzas

Ingredients

• 1 (1 lb)  your favorite  pizza dough
• 1 (14 ounce) can  peeled whole san marzano tomatoes, drained
• 1⁄2 teaspoon dried oregano, crumbled
• 1⁄4 cup extra virgin olive oil, plus
• 1  tablespoon extra virgin olive oil
•  coarse sea  salt & freshly ground black pepper
• 2  lbs buffalo mozzarella, thinly sliced
• 32  large basil leaves, torn into pieces

Directions

1. MAKE THE DOUGH: make your favorite or use store bought.
2. PREPARE THE TOPPINGS: Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
3. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.