Warm 1/2 cup of water and pour it in a large bowl.

Add sugar to the bowl and mix well.

Add instant yeast and stir well.

Cover and keep in a warm place for a few minutes until frothy.

In the same bowl, add olive oil, oregano, salt, flour, and water.

Mix everything and start kneading the mixture.

Once the mixture forms a dough, transfer it to a clean counter.

Knead the dough with your hand for about 8 to 10 mins until the dough becomes soft.

Oil the dough and place it in a large bowl.

Cover with cling wrap and keep it in a warm place for 1-1/2 to 2 hours.

After proofing, the dough will become double in size.

Gently punch the dough; if sticky, grease or dust it.

Pre-heat the oven at 220 degrees.

Divide the dough into two equal parts.

Take one part of dough and dust it with flour.

Pat the dough with your fingers to make the base of 9-10 mm thickness.

Shape it as per your preference.

Gently place the base on the cookie tray or silicon mat or pizza pan.

Generously slather the pizza sauce over the base leaving the edge of 1 cm.

Generously top with grated mozzarella.

Roughly throw in the torn basil and sprinkle pizza seasoning.

Bake the pizza in a pre-heated oven at 220 degrees for 12-15 minutes or until it is baked nicely.

Once it is baked properly, take out the pizza and it is ready to be served.

Serve Pizza Margherita with Fresh Tomato Basil Pasta, Herb Mushroom Bruschetta and Tiramisu for a weekend dinner.