Ingredients:
- 1 cup (240ml) warm water (105-115°F/40-46°C)
- 1 teaspoon (5ml) sugar
- 2 ¼ teaspoons (7g / 1 packet) active dry yeast
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 2 tablespoons (30ml) olive oil, plus more for greasing
- 1 (28 ounce / 794g) can crushed tomatoes
- 1 clove garlic, minced
- 1 teaspoon (5ml) olive oil
- ½ teaspoon (2.5ml) dried oregano
- ¼ teaspoon (1.25ml) red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 8 ounces (225g) fresh mozzarella, sliced
- ½ cup (50g) grated Parmesan cheese (Optional)
- 1/4 cup (5g) Fresh basil leaves
- Extra virgin olive oil, for drizzling
Instructions:
- Dissolve sugar in warm water. Sprinkle yeast over top and let stand for 5-10 minutes until foamy.
- Combine flour and salt in a large bowl. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1-2 hours, or until doubled in size.
- While the dough proofs, sauté garlic in olive oil. Add crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally.
- Preheat oven to 450°F (232°C) with a pizza stone or baking sheet inside.
- Punch down the dough and divide it into 4 equal pieces. On a lightly floured surface, stretch or roll each piece into a desired shape.
- Transfer the dough to a pizza peel or baking sheet. Spread a thin layer of tomato sauce over the dough. Top with mozzarella slices and sprinkle with parmesan.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from oven and sprinkle with fresh basil leaves. Drizzle with extra virgin olive oil. Slice and serve immediately.