BK'S O.D. PIZZA!

okay, so this is a pizza recipe i've prepared twice now, and it's really easy and delicious. the crust is the most important part of the pizza, in my opinion, and this recipe is great for both thicker and thinner crusts -- so whatever you prefer, this will cover it.

also, this is basically just Mario Batali's Pizza Margherita recipe from foodnetwork.com, so...

*** one thing to note is that the dough might take A LOT more flour once you're kneading it. just add the flour little by little until it's as described

Pizza Dough:

1 cup tepid water

3 tablespoons extra-virgin olive oil, plus more as needed

2 teaspoons sugar

1 1/2 teaspoons kosher salt

3 cups all-purpose flour, plus more for kneading

1 1/2 teaspoons active dry yeast

Stir the water, oil, sugar, and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball, (if there is a bit of flour left, don't fret).

Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and elastic, about 5 minutes, using more flour if necessary to keep from sticking. Divide into 4 equal portions, form into balls, and put on a lightly oiled baking sheet. Brush the tops of the dough with oil, cover with plastic wrap, and set aside to rise at room temperature until doubled, about 45 minutes.

Quick Marinara Sauce:

- Roma Tomatoes

- Garlic

- Basil

- E.V.O.O.

- Salt & Pepper

For this, anything goes. Just dice the tomatoes, garlic and basil roughly, and kinda mush/mix it up together. Season and oil it to taste.

Preheat oven and pizza stone to 400 degrees.

Assemble pizza however you like. I recommend fresh mozzarella and parmegiano regiano or pecorino romano.

Bake for 10-15, depending on thickness.