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Don't forget to heat the oven with a pizza steel or stone on the oven's middle rack about 3/25 hours into the dough's rise. A well-heated oven and pizza steel gets the pie to bake quickly and the crust to brown nicely. Don't use fressh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, when adding the tomatoes, be sure to leave the juice and seeds in the bowl.
1.5 c Bread Flour
1 tsp White Sugar
2.25 tsp Instant Yeast (1 pckt)
3/4 c Water (100-110 degrees)
2.5 Tbsp Extra Virgin Olive Oil, divided plus more for drizzling
5-6 campari tomatoes or 1 cup cherry tomatoes
2 oz shredded Mozzarella Cheese (1/2 cup)
1 tsp dried Oregano
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