Pizza Queen Marguerite

This recipe makes a fool-proof, mouthwatering pizza, and is a quick affair. Though it calls for bread flour, regular old flour seems to work just fine. Also, for an even better pizza, use a mix of Italian or "pizza" cheeses (mozzarella, provolone, parmesan and asiago or such).

3 cups bread flour  

1/2 lb mozzarella cheese

1 pkt dry yeast (1 3/4 tsp)  

2 Tbs Parmesan cheese

1 tsp salt  

1 14-oz can Italian tomatoes

1 Tbs sugar  

5 springs fresh oregano (or lots more)

1 cup 110-deg. water (35-50 secs in micro)

Lightly oil two large pizza pans. Put sugar in cup of heated water and add yeast. Wait until the yeast/water combo bubbles up. If it does not happen water was probably too hot or cold. 

Add yeast water to three cups of flour and one tsp salt. Knead until smooth. Place in greased bowl, cover and allow to rise about 45 min or until double in size.

Preheat oven to 475 degrees. Roll out dough and press into pizza pans. Cover with shredded mozzarella and the oregano. Drain juice from tomato cans and discard; place sliced tomato pieces on top of cheese. Top with grated parmesan and lightly drizzle with olive oil if desired. Bake for ten minutes or until browned.