Brazilian Margherita Pizza with Soft Bun Crust

Method

1. In a small bowl, dissolve sugar in warm water. Sprinkle yeast over the surface and let sit until frothy, about 5-7 minutes.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size.
4. Punch down the dough and divide into 6 equal portions. Shape each into a ball and let rest for 10 minutes.
5. Preheat oven to 475°F (245°C). Roll out each dough ball into a 10-inch circle. Place on a baking sheet and spread tomato sauce, mozzarella, and requeijão.
6. Top with basil leaves and bake for 12-15 minutes until crust is golden and cheese is bubbly.
7. Remove from oven, let cool slightly, and serve.