• 1 cup warm water
• 1 1/2 ozs fresh yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tsp olive oil
• 3 cups all-purpose flour

Toppings:

• 1 cup passata (tomato or pizza sauce)
• 8 ozs fresh mozzarella, sliced into 12 equal pieces
• 8 leaves fresh basil

Directions:

• Combine the water, sugar and yeast in a large bowl and stir until dissolved
• Add salt and 1 cup of the flour and olive oil and mix with a wooden spoon to make a loose batter
• Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible
• Bring the dough together by hand and turn out onto a floured board or marble surface
• Knead for 6 to 8 minutes, until you have made a smooth, firm dough
• Place the dough in a lightly oiled bowl and cover with a towel
• Set aside to rise in the warmest part of the kitchen for 45 minutes
• Cut the risen dough into 4 equal pieces and knead each portion into a round
• Cover again and let rest for 15 minutes
• Preheat the oven to 450 degrees. Place a clean pizza stone in the oven to preheat
• Dust a clean work surface lightly with flour
• With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/4-inch thick
• Spread 1/4 cup of the passata evenly on entire surface of dough, leaving 1/4-inch of dough to form edge of pizza
• Take one piece of mozzarella, slice into 4 uniform slices and pur on top of passata
• Rip 2 leaves of basil into smaller pieces and sprinkle on top of mozzarella
• Slide pizza directly onto pizza stone and bake 15 to 18 minutes, until edge of pizza is golden brown and cheese is bubbling
• Repeat with remaining 3 dough balls and serve hot

Recipe adapted from Mario Batali: Holiday Food