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Dough
3 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt
Topping
1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
8 ounces mozzarella cheese, shredded (2 cups)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
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