Ingredients

• 1/2 recipe pizza dough, recipe follows
• Unbleached all-purpose flour for rolling the dough and coating the peel
• 2 cups Quick Marinara Sauce, recipe follows
• 4 ounces fresh mozzarella, thinly sliced
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 10 basil leaves, washed

Directions

Pizza Dough:

1 cup tepid water

3 tablespoons extra-virgin olive oil, plus more as needed

2 teaspoons sugar

1 1/2 teaspoons kosher salt

3 cups all-purpose flour, plus more for kneading

1 1/2 teaspoons active dry yeast

Stir the water, oil, sugar, and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball, (if there is a bit of flour left, don't fret).

Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and elastic, about 5 minutes, using more flour if necessary to keep from sticking. Divide into 4 equal portions, form into balls, and put on a lightly oiled baking sheet. Brush the tops of the dough with oil, cover with plastic wrap, and set aside to rise at room temperature until doubled, about 45 minutes.

Yield: 1 (12-inch) pizza dough

Prep Time: 10 minutes

Inactive Prep Time: 45 minutes

Quick Marinara Sauce:

2 tablespoons extra-virgin olive oil

1/4 medium onion, diced (about 3 tablespoons)

3 cloves garlic, chopped

3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can) roughly chopped

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups

Prep Time: about 15 minutes

Cook Time: under 15 minutes

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