Ah Beetz (Pizza)

(1 pizza for 8-10 people)
Ingredients:
1 envelope active dry yeast
1 1/3 C warm water (105-115oF)
3 ½ to 4 C all-purpose flour
2 tsp salt

Preparation:
Sauce:
2 lb fresh plum tomatoes (peel, seed, chop)
or 28oz can Italian crushed tomatoes
1 garlic clove, finely chopped
¼ C olive oil
salt
4 fresh basil leaves, torn into bits

Toppings:
12 oz fresh mozzarella, thin sliced
½ C fresh grated Pecorino Romano or parmigiano-reggiano
olive oil

For each, sprinkle yeast over water in a small bowl. Let stand 1’, or until yeast is creamy. Stir until yeast dissolves. In large bowl, combine 3 ½ C flour and salt, add yeast mixture and stir until soft dough forms. Turn out onto lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10’. Lightly coat a bowl with oil. Place dough in bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled, about 1.5 h. Oil a 15”x10”x1” jelly-roll pan. With your fist, flatten the dough. Place dough in center of pan and stretch and flatten it out to fit. Cover it with plastic wrap and let it rise for about 1 h, until puffy and nearly doubled.
For sauce, combine tomatoes, garlic, oil and salt in large saucepan. Bring to a simmer and cook, stirring occasionally until thickened, 15-20’. Add basil, let cool.

Preheat to 450oF.
With fingertips, press dough to make dimples at 1”intervals all over the surface. Spread sauce all over leaving ½”border all around. Bake 20’.
Remove pizza from oven, arrange slices of cheese on top. Sprinkle with grated cheese. Drizzle with oil. Return to oven and bake 5’, or until cheese melted and crust brown.