Tyler Florence prepares to make pizza margherita by adding some extra-virgin olive oil to a preheated pan. He adds four cloves of chopped garlic, and about two tablespoons each of fresh Mediterranean oregano and thyme. He then uses food scissors to cut up canned whole tomatoes before adding them to the pan and stirring. He seasons with salt and fresh cracked pepper. While the sauce cooks, he kneads his homemade dough and stretches it into an oblong shape, like a flatbread. A sheet pan is heating in an oven set to 450 degrees F. He removes the sheet pan from the oven, coats it with extra-virgin olive oil and lays the pizza dough on top, where it begins cooking immediately. Tyler uses a ladle to add the Neapolitan sauce on top of the dough. He uses the ladle to drain some of the liquid so it doesn’t make the dough soggy. He then adds chunks of buffalo mozzarella to the pizza. Tyler tops it all off with whole basil leaves, a drizzle of extra-virgin olive oil and some salt and fresh cracked pepper. After baking for 15 to 20 minutes at 450 degrees F, the pizza margherita is ready.