Quick Rise Pizza Margherita (With Topping Variations) - cooking recipe

Ingredients

For Dough
3/4 cup warm water (110 -120 degrees)
1 teaspoon white sugar
1/8 teaspoon sea salt
1 tablespoon active dry yeast (or one packet will work)
1 3/4 cups all-purpose flour
2 teaspoons brown sugar
olive oil (for brushing on dough)
For Pizza Margherita
1 cup pizza sauce (to taste)
italian seasoning, to taste
1 cup mozzarella cheese, shredded
6 fresh basil leaves, chopped
3 roma tomatoes, diced

Preparation

Preheat oven to 450\u00b0, and spray cookie sheet with non-stick cooking spray. Sprinkle a little cornmeal over the spray.
Heat water in microwave for 20 seconds, or use hot tap water heated to 110 - 120 degrees. Add white sugar and sea salt. Stir to dissolve.
Add yeast, stir to dissolve, and cover with a towel. Let proof for 10 minutes. (The yeast should bubble and puff up, if not, then your yeast is no good. Start over with new yeast.).
Combine flour and brown sugar in a large mixing bowl, add yeast mixture, and stir with a spoon until you can no longer stir it. Now use your hands to continue mixing and kneading the dough ball. Use additional flour on your hands to keep the dough from sticking. Knead dough for at least 10 minutes, then shape dough into one large round, or divide into four pieces for individual pies, and place on cookie sheet.
Brush a thin coat of olive oil over dough, and then spread on sauce.
Sprinkle sauce with Italian seasoning, cheese, basil and tomatoes.
Cook for 5 - 10 minutes, but watch closely after 5 minutes. Allow to cool slightly before slicing.