Margherita pizza with marinara sauce

Ingredients:

• 110 g thinly sliced ​​mozzarella
• 10 washed basil leaves
• 1/2 batch pizza dough (see recipe below)
• Flour for working with the dough and dusting the spatula
• 2 cups marinara sauce (see recipe below)
• 1/2 tsp coarse salt
• Ground black pepper

Pizza dough:

• 1 cup of warm water
• 3 tablespoons olive oil, plus more if needed
• 2 teaspoons of sugar
• 1.5 tsp coarse salt
• 3 cups of premium flour, plus a little extra for working with the dough
• 1.5 tsp active dry yeast

Marinara Sauce:

• 3.5 cups (about 1 800g can) coarsely chopped peeled tomatoes, canned whole in puree
• 2 tbsp. l. olive oil
• 1/4 (about 3 tbsp) medium onion, diced
• 3 chopped cloves of garlic
• A sprig of fresh thyme
• A sprig of fresh basil
• 2 teaspoons coarse salt
• Ground black pepper

Preparation:

1. Prepare 1 batch of dough according to the recipe and let it rise according to the recipe directions.
   
   Punch down the dough, divide it in half, and form two loose balls. Place one ball in a well-greased, heavy-duty plastic bag; you can use this base for another time; store it in the refrigerator for up to 2 days. Place the other ball on a floured surface, cover with a large, upside-down bowl, and let it rest for 15 minutes.
   
   Place a large baking stone on the bottom rack of the oven and preheat the oven to 400°F (205°C).
2. Generously flour a wooden spatula and place the dough on it. Press the dough between your palms, forming it into a disk, rotating the dough between presses. Continue pressing and stretching the dough until you have a circle 12 inches in diameter and approximately 0.3 cm thick. Spread marinara sauce on the pizza crust, spreading it in a thin, even layer, leaving a 0.5 cm border around the pizza. Season with salt and pepper. Top with mozzarella.
   
   Transfer the pizza to a baking stone and bake in the oven for 10-14 minutes, until the cheese is melted (bubbly) and the crust is golden brown.
   
   Remove the pizza from the oven, tear the basil leaves, and sprinkle them over the pizza. Slice with a pizza wheel and serve immediately.
3. Dough for 30 cm pizza:
   
   In a liquid measuring cup, combine the water, olive oil, sugar, and salt. Stir until the sugar dissolves. Add the flour and yeast to a large bowl and make a well in the center to add the liquid ingredients. Using a wooden spoon or your hands, gradually mix the flour into the liquid until a rough dough forms. Form the dough into a ball (if there's some flour left over, don't worry).
   
   Turn the dough out onto a clean, floured work surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary to prevent sticking. Divide the dough into 4 equal portions, form into balls, and place them on a lightly greased baking sheet. Brush the surface of the dough with oil, cover with plastic wrap, and let it rest at room temperature until doubled in size, about 45 minutes.
4. Quick Marinara Sauce:
   
   Heat the oil in a medium saucepan over medium-high heat. Cook, stirring, the onion and garlic until lightly browned, about 3 minutes. Add the tomatoes and basil and thyme sprigs and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
   
   Remove and discard the herb sprigs. Season with salt and pepper to taste. Use 2 cups; store the rest, covered, in the refrigerator for up to 3 days or freeze for up to 2 months. Yield: about 3.5 cups.