Margherita Pizza

• 1/ 2 cup warm water
• 1 1/ 8 teaspoon yeast
• 1/ 2 cup plus 2 Tbsp all-purpose flour
• 1/ 2 cup semolina flour
• 1/ 2 cup whole wheat flour
• 1/ 2 tablespoon sugar
• 1/ 2 teaspoon salt
• 1 tablespoon olive oil

In large bowl, dissolve yeast in warm water; let rest for 5 minutes. In medium bowl, combine flours, sugar and salt. Add olive oil to yeast mixture and stir. Stir in half of flour mixture. Gradually mix in remaining flour mixture. Knead dough until it is soft but not sticky, adding more flour if necessary, about 5 minutes. Brush inside of a large bowl with olive oil and add dough, turning to coat with oil. Cover with plastic wrap and let rise for 1½ hours until doubled in size.

Preheat oven to 450°F (235°C).  In a small skillet, heat olive oil and garlic over low heat until garlic is fragrant but not browned, about 2 minutes. Set aside. On a lightly floured surface, roll or press dough into a large circle. Brush pan with olive oil and place dough on pan. Prick the surface of the crust with a fork. Brush the surface of the dough with garlic oil. Bake for 4-5 minutes, until just beginning to brown. Remove crust from oven, and sprinkle with basil and oregano. Arrange mozzarella and tomato evenly on top. Sprinkle with salt and pepper to taste. Drizzle with remaining garlic oil. Bake pizza for 7-9 minutes, until cheese is bubbly and starting to brown. Top with fresh basil if desired.