Campari® Margherita Pizza

For the Pizza:

• Preheat oven to 500F. Set an oven rack in the middle position. Dust a baking sheet with half of the cornmeal.
• In a bowl, stir together strained tomatoes, garlic, salt, pepper, sugar and oil. Set aside.
• On a lightly floured surface, stretch and press one ball of dough into a 12” round shape. Gently transfer dough to the cornmeal baking sheet, reshaping if needed.
• Spread half of the sauce on the dough, leaving a ½” boarder around the edges.
• Sprinkle with half of the Parmesan cheese, oregano and half of the mozzarella.
• Bake for 6 minutes. Rotate the pan and check the bottom of the crust for doneness. Bake for about another 6 minutes or until the bottom crust is golden.
• Remove from the oven and place half of the sliced Campari tomatoes on top. Garnish with half of the basil. Slice and serve warm.
• Repeat with remaining pizza dough and ingredients.

For the Dough:

• Combine the flour, yeast, and salt in the bowl of a stand mixer. Stir with a spoon to combine. Add the oil and water and stir until the dough just comes together. Using a stand mixer with the dough hook, knead on medium-low speed until the dough is smooth and elastic, about 5 to 7 minutes. The dough should be slightly tacky and cling just to the bottom of the bowl; if it seems too dry during the kneading process, add 1 Tbsp. of water. If it seems too sticky, add 1 Tbsp. of flour.
• Dust your hands with flour, then gather the dough into a ball and transfer it to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.
• When the dough has risen, punch it down and place on a lightly floured surface. Cut the dough in half and roll each piece into a ball.
• Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit). Using your hands, stretch the dough to the desired shape. Proceed with your pizza recipe.