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Ingredients

• 1 tablespoon [15 mL] active dry yeast
• ½ teaspoon [3 mL] sugar
• 2 cups [480 mL] warm water (105° to 110°F [40° to 45°C])
• 4 to 6 cups [960 mL to 1.4 L] bread flour, as needed
• ⅓ cup [80 mL] olive oil, or more as needed
• 2 teaspoons [10 mL] salt
• 2 teaspoons [10 mL] minced garlic
• 4 plum tomatoes, sliced thin, or drained canned tomatoes, cut into ¼-inch [6-mm] pieces 6 to
• 8 ounces [180 to 225 g] buffalo mozzarella cheese, sliced or grated
• ¼ teaspoon [1 mL] salt
• 2 tablespoons [30 mL] olive oil, for drizzling
• 3 tablespoons [45 mL] olive oil
• 3 large garlic cloves, halved
• 2 onions, sliced thin
• 1 bay leaf
• 1 tablespoon [15 mL] fresh oregano leaves
• Salt
• Black pepper
• 3 ounces [85 g] pecorino cheese, such as Romano, grated
• ½ cup [120 mL] Italian black olives, pitted, sliced
• 12 large anchovy fillets, whole or chopped
• Cornmeal, as needed
• 8 large basil leaves, coarsely torn
• Coarsely ground black pepper, for garnish (optional)
• Crushed red pepper, for garnish (optional)
• Grated Parmesan cheese, for garnish

Description

It Is Believed That The Pizza Was Introduced Into Italy From The Middle East In The First Century A.D. By Jews Fleeing The Roman Conquest Of Judea. Raffaele Esposito, Of Pizzeria Di Pietro In Naples, Created Pizza Margherita In The Year 1889 To Honor A Vi

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