Margherita Pizza

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
1/4 cup olive oil
1/2 teaspoon salt
3-1/2 cups flour

28 ounce can plum tomatoes
1/2 cup red wine
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup fresh basil, chopped
16 whole basil leaves
8 ounces mozzarella, thickly sliced
2 ounces Parmesan, grated
salt and pepper

1. Combine water, yeast and sugar in a bowl and allow to proof for about 10 minutes.
2. Stir in the salt, then whisk in the oil until well blended.
3. Gradually add in the flour until you have a soft, elastic dough.
4. Knead on a floured surface for a few minutes, then place in a greased bowl, covered, in a warm place to double in bulk.
5. Once the dough has doubled, punch it down and let it rise a second time.
6. Meanwhile, prepare the pizza sauce. Drain tomatoes, reserving the juice. Squish whole tomatoes in your hands, removing as many seeds as possible.
7. Put the reserved juice along with red wine in a sauce pan over medium-high heat and bring to a boil. Reduce until very thick.
8. Add the crushed tomatoes to the reduced sauce, along with red pepper flakes, olive oil and 3/4 of the basil. Season with salt and pepper to taste.
9. Preheat oven to 375 degrees.
10. Separate dough into 2 separate pieces. Roll out dough to the size and shape you like and place on individual baking sheets.
11. Divide the sauce amongst both pizzas and sprinkle with remaining chopped basil. Arrange basil leaves where each slice would be and top with a slice of mozzarella cheese.
12. Bake pizza until crust is golden brown, about 25-30 minutes. Sprinkle with Parmesan cheese, slice and serve.

Makes 8 servings