Ingredients:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons (7g / 1 packet) active dry yeast
- 1 teaspoon (5g) granulated sugar
- 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 (14.5 ounce) can (411g) crushed tomatoes
- 1 clove garlic, minced
- 1 teaspoon (5ml) olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces (227g) fresh mozzarella, sliced
- Your favorite toppings (pepperoni, mushrooms, onions, peppers, olives, etc.)
Instructions:
- Combine warm water, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 60-90 minutes, or until doubled in size.
- While the dough is proofing, heat olive oil in a small saucepan. Add garlic and cook until fragrant. Stir in 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 baking sheet or pizza stone inside.
- Punch down the dough and divide it in half (or quarters, depending on how many pizzas you want). On a lightly floured surface, roll or stretch each piece of dough into a 12-inch (30cm) circle.
- Carefully transfer the dough to a piece of parchment paper. Spread a thin layer of tomato sauce over the dough, leaving a small border. Top with mozzarella cheese and your desired toppings.
- Carefully slide the pizza (on the parchment paper) onto the preheated baking sheet or pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool slightly before slicing and serving.