Ingredients:

  • 1 cup (240 ml) Warm Water
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 teaspoon Granulated Sugar (or Honey)
  • 3 cups + 2 tablespoons All-Purpose Flour (plus extra for dusting)
  • 1 ½ teaspoons Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil (plus more for oiling the bowl)
  • 1 (28-ounce/794 g) can Whole Peeled Tomatoes (undrained)
  • 2 cloves Garlic, minced finely
  • 1 teaspoon Dried Oregano
  • Salt and Black Pepper, to taste
  • 1 tablespoon Olive Oil (for sauce)
  • 10 oz (280 g) Low-Moisture Mozzarella Cheese, shredded or torn
  • A handful Fresh Basil Leaves, for finishing
  • Extra Virgin Olive Oil, for drizzling

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour and salt.
  3. Combine Wet & Dry: Pour the yeast mixture and 2 tablespoons of olive oil into the flour. Mix until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or use a stand mixer for 6–8 minutes.
  5. First Proof: Place dough in a lightly oiled bowl, turning to coat. Cover tightly with cling film and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Divide and Rest: Gently punch down the risen dough. Divide into two equal balls. Cover loosely and let rest for an additional 30 minutes.
  7. Make the Sauce: Pour tomatoes into a bowl. Crush them by hand or pulse very briefly in a blender. Stir in minced garlic, oregano, salt, pepper, and 1 tablespoon of olive oil. Set aside.
  8. Preheat: Place your baking stone or inverted baking sheet into the oven and preheat to the highest setting possible (ideally 500°F / 260°C) for at least 30 minutes.
  9. Shape the Base: On a lightly floured surface, gently stretch or roll one dough ball into a 12-inch circle, leaving a slightly thicker rim for the crust.
  10. Transfer and Top: Carefully place the shaped dough onto a piece of parchment paper or a generously floured pizza peel. Spread half of the sauce evenly, top with half of the mozzarella, and drizzle with olive oil.
  11. Bake: Slide the pizza directly onto the hot stone/sheet. Bake for 10–15 minutes, rotating halfway through, until the crust is puffed and the cheese is bubbling.
  12. Finish: Remove from the oven. Immediately scatter fresh basil leaves over the top. Slice and serve piping hot. Repeat for the second pizza.