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1 3/4 cups warm water (110 degrees)
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sugar
5 cups (25 ounces) all-purpose flour
4 1/2 teaspoons instant or rapid-rise yeast
2 teaspoons salt
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
Salt
3 ounces Parmesan cheese, grated (1 1/2 cups)
12 ounces mozzarella cheese, shredded (3 cups)
2 tablespoons chopped fresh basil
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1st Keep
 mlehet
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Stodola
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