Perfect Pizza Margherita
"Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang. She's let hers sit for up to three days, which adds even more texture and complexity...."
INGREDIENTS
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1 envelope active dry yeast
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2 cups warm water (90° to 105°)
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1/2 teaspoon sugar
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4 cups all-purpose flour, plus more for kneading
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2 1/2 teaspoons kosher salt
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Extra-virgin olive oil
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One 14-ounce can peeled whole San Marzano tomatoes, drained
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1/2 teaspoon dried oregano, crumbled
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1/4 cup plus 1 tablespoon extra-virgin olive oil
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Coarse sea salt and freshly ground pepper
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2 pounds buffalo mozzarella, thinly sliced
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32 large basil leaves, torn into pieces
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