Ingredients:

  • 3 ½ cups all-purpose flour (440g)
  • 1 packet active dry yeast (2 ¼ tsp / 7g)
  • 1 ½ tsp salt
  • 1 ½ cups warm water (110°F/43°C)
  • 2 tbsp olive oil (30ml)
  • 1 can (15 oz / 425g) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese (200g)
  • Additional toppings of choice (pepperoni, bell peppers, olives, etc.)

Instructions:

  1. In a small bowl, dissolve yeast in warm water. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil to the flour; mix until a dough forms.
  3. Transfer to a floured surface and knead for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
  4. In a saucepan, combine crushed tomatoes, oregano, garlic powder, salt, and pepper. Simmer for 10-15 minutes.
  5. Preheat the oven to 475°F (245°C). Grease the baking pan. Press the dough into the pan, ensuring it covers the sides.
  6. Spread sauce evenly, sprinkle cheese, and add toppings as desired.
  7. Bake for 25-30 minutes until the crust is golden and the cheese is bubbling. Let cool for about 5 minutes before slicing.