Margherita Pizza With Summer Tomato Sauce

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SF Gate


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Dough (for 6 pizzas):

1 1/2 cups + 3/4 cup warm water

1 1/2 packages active dry yeast (about 3 3/4 teaspoons)

6 cups all-purpose flour+ flour as needed

1 1/4 teaspoons salt

Topping (for 2 pizzas):

About 1 1/2 pounds firm-ripe tomatoes

2 balls of pizza dough

Salt, to taste

1 small garlic clove, minced

4 ounces fresh mozzarella, sliced into very thin rounds

Leaves from 1 basil sprig, finely chopped

Extra virgin olive oil, as needed

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