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Pour-In-The-Pan Pizza with Tomatoes and Mozzarella
Ingredients
  • 200
  • GRAMS (1½ CUPS) BREAD FLOUR
  • 1
  • TEASPOON WHITE SUGAR
  • OUNCE PACKET (2¼ TEASPOONS) INSTANT YEAST (SEE NOTE)
  • CUP WATER, 100°F TO 110°F
  • KOSHER SALT
  • TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE FOR DRIZZLING
  • 5 to 6
  • CAMPARI TOMATOES OR 1 CUP CHERRY TOMATOES
  • 2
  • OUNCES SHREDDED MOZZARELLA CHEESE (½ CUP)
  • 1
  • TEASPOON DRIED OREGANO
  • FLAKY SEA SALT (OPTIONAL)
  • GROUND BLACK PEPPER
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