Pizza Margherita - cooking recipe

Ingredients

1 oz. yeast or 1 envelope dry yeast
4 c. all-purpose flour
1 lb. plum tomatoes, peeled and cut into thin wedges or 1 large (28 oz.) can plum tomatoes
10 oz. Mozzarella, sliced or grated
1 Tbsp. chopped fresh oregano or 1 1/2 tsp. dried
1/4 c. virgin olive oil

Preparation

Dissolve the yeast in 1/2 cup warm water.
Heap the flour in a mound on a board; make a well in the center and pour in the dissolved yeast.
Add enough extra water to mixture to make a soft dough.
Knead until smooth and elastic.
Cover with a towel and let rise in a large bowl until doubled in volume.