Margherita Pizza

Makes one pizza

8       to 10 ounces prepared pizza dough (we recommend Neapolitan-
         style, room temperature for at least 1 hour
         unbleached all-purpose flour, for dusting
3       tablespoons Simple Pizza Sauce (page 16)
3       ounces fresh mozzarella, sliced about ¼ inch thick
2       teaspoons grated Parmesan
4       to 5 fresh basil leaves
         extra-virgin olive oil, for drizzling

Nutritional information per serving (based on 8 servings):
Calories 166 (15% from fat) • carb. 29g • pro. 7g • fat 3g • sat. fat 1g chol. 9mg • sod. 510mg • calc. 62mg • fiber 1g

1. Preheat the pizza oven with the pizza stone on the rack
to 700°F.
2. Stretch the pizza dough out to a 10- to 12-inch round.
3. Transfer the dough to the pizza peel generously dusted
with flour.
4. Spread the sauce evenly around the center of the dough,
leaving a 1-inch border.
5. Scatter the mozzarella over the sauce.
6. Gently shimmy pizza on peel to make sure it’s not sticking.
If the dough sticks anywhere, gently lift the dough and spread
additional flour underneath.
7. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer.
8. When the timer sounds, check the pizza. If baked to desired
doneness, use the peel to remove the pizza from the oven,
or bake for about 1 more minute. Slide the pizza onto a cutting
board. Garnish with the Parmesan, basil, and olive oil.
Slice and serve.