Recipe(tried): Homemade Pizza

Pizza Dough

1 1/4 ounce package active, dry yeast (2 1/2 teaspoons)
1 cup warm water
2 3/4 cups all purpose white flour
1 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil

Topping:
3/4 cup marinara sauce or 1 cup fresh plum tomatoes, peeled and thinly sliced
plus:
1/2 pound sliced mozzarella cheese
1/4 cup freshly grated Parmesan or Pecorino Romano cheese
1/2 cup chopped, fresh basil or 1 tablespoon dried
4 medium cloves garlic, coarsely chopped
1/4 cup olive oil - you may substitute extra virgin if you want more potent flavor
salt and pepper to taste

In a large mixing bowl, sprinkle the yeast over the water, stir and let sit in a warm place. The mixture should produce a foamy head and smell yeasty in about 10 minutes.

Stir 1 tablespoon of the olive oil and salt into the yeast mixture and gradually add the flour until you have a dough that holds together.

Empty the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes, adding flour to prevent dough from sticking.

Coat a bowl with the 1/2 teaspoon of olive oil and add the dough, turning it once to coat it with the oil. Cover the bowl with a clean towel and set it in a warm place to rise for about 1 hour or until doubled.

Empty dough out onto a floured surface and using a rolling pin, roll dough out into a 12-inch circle about 1/4-inch thick. If you have a little excess dough, cut it off, set it aside and make a mini pizza.

Transfer the dough circle to a lightly oiled or sprayed baking sheet. Using your fingers, form a raised rim around the perimeter of the pizza.

Preheat oven to 450.

Using a ladle, spread the marinara sauce over the dough leaving a 1/2-inch border around the perimeter. Place the mozzarella cheese evenly over the sauce and sprinkle with the grated cheese. Sprinkle the basil and garlic over the cheese and drizzle with the olive oil. Season with salt and pepper to taste.

Transfer the pizza to the oven and bake on the lowest shelf for 10 minutes.

Reduce heat to 400 and bake until the crust is golden brown and the cheese is bubbly, about 10 more minutes.