Ingredients:

  • 3 ½ cups all-purpose flour (450g)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ½ cups warm water (about 110°F or 43°C)
  • 2 tablespoons olive oil
  • 1 can (14 oz or 400g) crushed tomatoes
  • 1 tablespoon olive oil (for sauce)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • Optional: pepperoni slices, sliced bell peppers, mushrooms, olives, or other toppings

Instructions:

  1. In a large bowl, combine warm water, sugar, and yeast. Let it sit until frothy (about 5 minutes).
  2. Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
  3. Knead on a floured surface for 5-7 minutes until smooth.
  4. Place in a greased bowl, cover, and let it rise for 30 minutes.
  5. Heat olive oil in a saucepan over medium heat.
  6. Add crushed tomatoes, oregano, garlic powder, salt, and pepper. Simmer for 10 minutes.
  7. Preheat the oven to 475°F (245°C).
  8. Stretch the risen dough directly onto the greased baking sheet.
  9. Spread the sauce evenly over the dough.
  10. Sprinkle with mozzarella and add desired toppings.
  11. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the crust is golden brown.
  12. Let it cool slightly, cut, and serve.