Pizza Margherita

I've only been to Italy once, and didn't have a bad meal. Their pizza was extremely simple and light...very different from American pizza. Here's a good recipe that I like to make:
For the dough: warm 1 cup water to 105-115 degrees, add 1 tablespoon sugar and 1 tablespoon yeast Stir and set aside for about 5 minutes. It will foam. This step means the yeast is alive and eating the sugar. In a big bowl mix 2 1/4 c flour, 1/2 tsp salt, and 2tablespoons olive oil. Add in the water/yeast mixture, turn on the beater and mix until the dough pulls away from the bowl...you may need to add a bit more flour (this depends on the humidity in the room, really!) turn the dough onto a floured surface and knead it, it shouldn't be sticky but it should be elasticky...elasticy...you know what word I am trying to spell. Put the dough into a bowl and rub it with some oil, put a clean dishtowel over the top, put the bowl up high (where it's warm) and let rise to double. Takes about an hour.
Now, put a pizza steel (or stone, or a heavy duty cookie sheet) in the oven and heat to 450-500. Punch down the dough, pull off baseball sized pieces, press onto a piece of parchment paper to about 6-7" diameter, and top with a very little bit of Parmesan cheese, grated, a few thin slices of tomatoes, and a few leaves of fresh basil. Put the pizza (on the parchment) onto the hot stone, bake about 7-9 minutes. Yumm!

Oh, and I'm not dissing American pizza, I love grease as much as the next patriotic American. Italian pizza, however, is almost health food, comparison-wise.