Ingredients:

4 cups of flour
2 ounces of beer yeast
Salt

Condiments:

10 medium sized tomatoes
1 pound of mozzarella cheese
Plenty of basil, olive oil and salt

Preparation:

1. Mix the flour with a teaspoon of salt and the yeast dissolved in 1/4 cup of warm water. Little by little, add more water until you have a soft, bland, elastic mass that you can move around on the cutting board.

2. Sprinkle the mass with flour, let it rest covered with a tablecloth around two hours or until it doubles its volume.

3. Afterwards, extend it over one or two cans or special trays for the oven. Add the tomatoes with the oil and salt. Place in the oven for over 20 minutes. Five minutes before it's done, add the mozzarella cheese on top of the surface, as well as abundant basil.

4. To prepare the white Margherita, eliminate the tomato and add a tablespoon of parmesan cheese.