Ingredients:
- Active Dry Yeast: 1 tsp (5 ml)
- Warm Water (105-115°F / 40-46°C): ½ cup (120 ml)
- Sugar: 1 tsp (5 ml)
- All-Purpose Flour: 2 cups (250 g) + more for dusting
- Salt: ¾ tsp (4 g)
- Olive Oil: 2 tbsp (30 ml)
- Olive Oil: 1 tbsp (15 ml)
- Garlic: 2 cloves, minced
- Canned Crushed Tomatoes: 1 (28 ounce / 800 g) can
- Dried Oregano: 1 tsp (5 ml)
- Salt: ½ tsp (3 g), or to taste
- Black Pepper: ¼ tsp (1 g), or to taste
- Sugar: ½ tsp (3 ml) (optional, to balance acidity)
- Fresh Mozzarella Cheese: 8 ounces (225 g), sliced or shredded
- Fresh Basil Leaves: ½ cup (loosely packed)
- Olive Oil: 1 tbsp (15 ml), for drizzling
Instructions:
- Make the Dough (or Pre-heat oven to 450°F / 232°C if using pre-made dough): Activate the yeast: Combine yeast, warm water, and sugar. Let stand until foamy. Combine dry ingredients: Mix flour and salt. Add wet to dry: Stir in yeast mixture and olive oil. Knead until smooth and elastic. Proof the dough: Place in oiled bowl, turn to coat, cover, and let rise in a warm place.
- Prepare the Tomato Sauce: Sauté garlic: Heat olive oil and sauté garlic until fragrant. Add tomatoes and seasonings: Stir in crushed tomatoes, oregano, salt, pepper, and sugar (if using). Simmer sauce: Cook until thickened.
- Assemble the Pizza: Preheat oven and pizza stone (if using): To 450°F (232°C). Shape the dough: Roll or stretch the dough to desired size and shape. Top the pizza: Spread tomato sauce, sprinkle mozzarella, and add basil (some save the basil for after baking - your call!). Drizzle with olive oil.
- Bake the Pizza: Transfer pizza to baking sheet or pizza stone. Bake until crust is golden brown and cheese is melted and bubbly. (Watch carefully to avoid burning!)
- Serve: Let cool slightly, slice, and serve immediately.