How do you make an excellent Margherita pizza?

Pinch of sugar

Ingredients

3 cups of warm water

a sachet of dry yeast
6 cups all-purpose flour (plus more for kneading)
2 ½ teaspoons kosher salt
Extra-virgin olive oil

Toppings

15 ounces peeled tomatoes (1 can be drained)
1 teaspoon dried oregano (crumbled)
1 ¼ tablespoon
1 tablespoon extra-virgin olive oil
Coarse sea salt
buffalo mozzarella to taste(thinly sliced)
8 large basil leaves (torn into pieces)

Step 1
In a large bowl, put the yeast with 1 1/4 cup of warm water, add the sugar, and stand for about 5 minutes. Then, add the remaining warm water, the 4 cups of flour, and the kosher salt and stir until a soft dough forms.

Step 2
Turn the dough onto a well-floured work surface and knead, adding flour until a silky but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush it with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 1 day.

Step 3
Transfer the dough to a lightly floured surface; punch down and divide into four pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.

Step 4
Meanwhile, place a pizza stone in the oven and preheat the oven to 500°, letting at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or beat them in a food processor until coarsely chopped. Stir in the oregano and one tablespoon of olive oil and season generously with salt and pepper.

Step 5
On a lightly floured surface, stretch one ball of dough into a 14-inch round: then transfer to a floured pizza pan, adding flour where the dough sticks. Spread 1/5 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fifth of the cheese over the pizza and drizzle with one tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone.

Step 6
Bake until the bottom is charred, and the cheese is melted for about 7 minutes. Spread one-fifth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.