Margherita pizza

Combine the bread flour, sugar, instant yeast and kosher salt in a mixing bowl.

Add the lukewarm water and oil and beat until the dough forms a ball. Knead gently into a smooth, firm ball.

Cover the bowl with plastic wrap and leave in a warm place about 1 hour, until doubled.

Turn the dough onto a lightly floured surface, divide into two equal pieces, cover with a towel and rest 10 minutes.

Stretch each piece to 12 to 14 inches.

Spread tomato sauce evenly with a spoon, leaving a 1-inch rim. Add basil and cheese evenly and drizzle with olive oil.

Bake 8 to 10 minutes, until brown and bubbly.