Ingredients:

  • 1 ½ cups warm water (105-115°F/40-46°C)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 ¾ cups bread flour (or all-purpose flour)
  • 1 ½ teaspoons fine sea salt
  • 2 tablespoons olive oil (plus extra for bowl)
  • 1 (14.5 oz) can crushed San Marzano tomatoes
  • 2 cloves garlic, finely minced
  • ½ teaspoon dried oregano
  • Fine sea salt and black pepper, to taste
  • 1 tablespoon extra virgin olive oil (for sauce)
  • 8 oz low-moisture mozzarella cheese, shredded
  • ½ cup fresh basil leaves, torn
  • Semolina or cornmeal, for dusting

Instructions:

  1. Activate Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Let stand 5-10 minutes until foamy.
  2. Mix Dry Ingredients: Whisk together the flour and salt in a separate bowl.
  3. Combine: Add the 2 tablespoons of olive oil to the yeast mixture. Gradually add the flour mixture, mixing until a shaggy dough forms.
  4. Knead: Knead by hand on a lightly floured surface (or using a dough hook) for 8-10 minutes until the dough is smooth and elastic.
  5. First Rise (Proofing): Place dough in an oiled bowl, turning to coat. Cover tightly. Use the Quick Method: let rise in a warm spot until doubled (approx. 1 hour). OR Use the Slow Method: place in the refrigerator for 12-24 hours.
  6. Divide & Rest: Punch down the risen dough, divide into two equal balls, and let them rest for 30 minutes before shaping.
  7. Prepare Oven & Sauce: Place a pizza stone or steel in the oven. Preheat the oven to its highest setting (ideally 500°F/260°C or higher) for at least 45 minutes. Meanwhile, gently mix all sauce ingredients in a bowl—no cooking is necessary for this fresh sauce.
  8. Shape Dough: On a surface generously dusted with semolina or cornmeal, gently stretch one dough ball into a 12-inch circle, leaving a slightly thicker rim.
  9. Transfer and Top: Carefully slide the shaped dough onto your floured pizza peel. Spread half the sauce over the dough, leaving the edges bare. Distribute half the mozzarella and a few torn basil leaves.
  10. Bake: Open the hot oven and quickly launch the pizza from the peel onto the hot stone/steel. Cook for 10-15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbling.
  11. Finish: Remove the pizza, top immediately with fresh basil leaves, slice, and repeat the process with the second dough ball.