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1 1/2 cups warm water, about 70°F
1 (1/4-ounce) envelope active dry yeast
1/4 cup extra-virgin olive oil, plus more for greasing as needed
4 1/2 cups all-purpose or "00" flour, plus more as needed
1 teaspoon kosher salt
1 pound fresh buffalo mozzarella, sliced
1 (15-ounce) can crushed San Marzano tomatoes
10 to 12 fresh basil leaves, torn
1 teaspoon dried Sicilian oregano, crumbled
Freshly ground black pepper (optional)
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1st Keep
 laurenliebestod
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