Juicy, red tomatoes top this homemade (by wonderful husband) Pizza Margherita.  He found a really and truly –no fail– recipe for quick pizza crust (…think good old Chef Boyardee homemade pizza kits.)  HINT:  Make up dough on parchment paper, cut to the size of the pizza stone, so that it can easily be transeferred onto the stone once the pizza is made. 

Homemade Pizza Margherita

PERFECT PIZZA DOUGH: 
3 cups all-purpose flour (3 - 3 1/2 cups)
1 package Fleischmann’s Rapid Rise Yeast
3/4 teaspoon salt
1 cup very wram water (125 - 130 degrees)
2 Tbsps olive or vegetable oil

1.  In large bowl, combine 2 cups flour, undissoved yeast and salt.  Stir very warm water and olive oil into dry ingredients.  Stir in enough remaining flour to make soft dough.  Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes.  Cover; let rest 10 minutes.

2.  On lightly floured surface, form dough into smooth ball.  (If desired, freeze dough in balls sealed in freezer bag.)  We like our crusts very thin, so we divide dough in half for 2 large pizzas.  Once you have your crust divided, roll onto parchment which was pre-cut to size of pizza stone.  Top with anything you like.** 

3.  Bake each pizza in preheated 400 degree oven for 20 minutes or until done.  Time depends on size and thickness of crust and selected toppings; deep dish pizzas can take up to 50 minutes.

**For our Pizza Margherita we used thinly sliced tomatoes placed evenly around crust.  Sprinkle coarse salt, cracked pepper, fresh oregano, fresh thyme, and parmesan cheese over tomatoes.  Lay thinly sliced buffalo mozzarella alternately around tomatoes.  Bake until pizza crust and cheese is golden brown.  Once pizza is out of oven, sprinkle julienned fresh basil over top of pizza.