It’s sacriligious to compare the quality of pizza in Italy to most local restaurants in the U.S. and difficult to go back to ordering the standard pepperoni pie after a trip to Ravello. So when you’re longing for a taste of the Amalfi Coast at home, make this treat at home but be sure to splurge on the best mozzarella you can find.

Serves: 4

In a large bowl, add yeast, sugar and 1 cup warm water and mix well. Add flour and salt, and mix. When dough becomes too difficult to mix with a spoon, dump onto a clean surface and knead until smooth, about 6 minutes. Lightly oil a medium bowl and add dough. Cover with Saran and set aside for an hour, while dough rises. Divide dough in half and place in two oiled bowls. Cover with Saran again and set aside for another hour. If you aren’t using dough immediately, wrap with Saran and refrigerate (up to 1 day), or place into a plastic bag and freeze.

Otherwise, preheat oven to 425˚F. Lightly brush two pizza pans with oil and roll out dough. Spread tomato sauce on top of dough, evenly distribute mozzarella and basil, and season both pies with salt. Place in oven and bake until crust is golden brown and cheese is bubbly, about 12 to 15 minutes. Remove from oven, cut into slices  and serve warm.