Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 teaspoon (6g) sugar
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 (14.5 ounce) can (400g) crushed tomatoes
  • 1 teaspoon (5ml) olive oil
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces (225g) mozzarella cheese, shredded
  • Desired toppings (e.g., pepperoni, mushrooms, onions, bell peppers, olives)

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. While the dough rises, combine crushed tomatoes, olive oil, garlic, oregano, salt, and pepper in a small saucepan. Simmer over low heat for 15 minutes, stirring occasionally.
  6. Preheat oven to 450°F (232°C). If using a pizza stone, place it in the oven while preheating.
  7. Punch down the risen dough. On a lightly floured surface, roll or stretch the dough into a 12-14 inch circle.
  8. Transfer the dough to a baking sheet or pizza stone. Spread the tomato sauce evenly over the dough, leaving a small border. Sprinkle with mozzarella cheese and add desired toppings.
  9. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Let the pizza cool for a few minutes before slicing and serving.