Here is what you'll need!

PIZZA MARGHERITA by Mario Batali
Servings: 6-8

INGREDIENTS
Dough
1¼ cups warm water (95?F)
1 ¼-ounce packet active dry yeast
1½ teaspoons sugar
3½ cups ?00? flour (or all-purpose if you can?t find ?00?), plus more for dusting
2 tablespoons salt
¼ cup extra virgin olive oil

Topping
2 cups strained tomatoes
Fresh basil leaves
Fresh mozzarella
Olive oil
Salt

PREPARATION
In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir. Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Crea...