Classic Margherita Pizza
serves 2-4

Dough Ingredients:
1 cup lukewarm water
1 packet instant yeast
1 teaspoon honey
1 teaspoon Kosher salt
2-1/2 cups all-purpose flour, plus more for dusting and kneading
1 tablespoon olive oil, plus
1 tbsp olive oil for brushing crust

Red Sauce Ingredients: (recipe makes 28 oz of sauce, freeze left over for your next pizza night!)
1 can (28oz) whole San Marzano tomatoes (and any sauce in the can)
4 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar

Toppings:
Thin slices of fresh mozzarella cheese
4-5 leaves of fresh basil, chiffonade
a swirl of olive oil

Directions:

1. Prepare the dough. Add the yeast to warm water, and proof for 2 minutes (until a few bubbles begin to appear). Then add in the olive oil, honey, salt, and one cup of the flour. Mix together, and then slowly add in the remaining flour; mix until a rough dough ball is formed. Transfer the dough to a floured surface. With the heel of your hand, knead the dough, adding flour as necessary to keep it from sticking. Knead until the dough turns into a smooth ball; place in an oiled bowl. Cover the bowl with a towel and let rise at room temperature until doubled in size, about 1 hour.

2. Meanwhile, prep the toppings - slice the mozzarella cheese and chiffonade the basil.

3. Make the red sauce. In a blender or food processor, combine all of the sauce ingredients together and blend until smooth. 

4. Once the dough has doubled in size, prepare a direct/indirect grill, use your Ooni pizza oven, or oven set to 450 degrees F to bake the pizza.

5. Divide the dough into 2 equal portions and pat out into two pizza crusts. Brush the top of the crusts with a little more olive oil, then lightly load on the sauce and cheese.

6. Grill or bake the pizzas until crispy. If using an Ooni pizza oven, be sure to rotate your pizza often!

7. Top the cooked pizza with fresh basil and enjoy!