Ingredients:
- All-purpose flour: 3 cups (375g)
- Instant dry yeast: 2 1/4 teaspoons (7g)
- Granulated sugar: 1 teaspoon (4g)
- Salt: 1 teaspoon (6g)
- Warm water (105-115°F / 40-46°C): 1 1/4 cups (300ml)
- Olive oil: 2 tablespoons (30ml), plus extra for greasing
- Canned crushed tomatoes: 1 (28-ounce / 794g) can
- Dried oregano: 1 teaspoon (2g)
- Dried basil: 1 teaspoon (2g)
- Garlic powder: 1/2 teaspoon (1g)
- Salt: 1/4 teaspoon (1.5g)
- Black pepper: 1/4 teaspoon (0.5g)
- Olive oil: 1 tablespoon (15ml)
- Shredded mozzarella cheese: 2 cups (224g)
- Desired toppings (pepperoni, sausage, mushrooms, bell peppers, onions, olives, etc.): Amount as desired (approximately 1-2 cups total/112g -224g)
- Fresh basil leaves (optional, for garnish)
Instructions:
- Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 30 minutes.
- While the dough rises, combine crushed tomatoes, oregano, basil, garlic powder, salt, pepper, and olive oil in a saucepan. Simmer for 10 minutes, stirring occasionally.
- Preheat oven to 450°F (232°C).
- Punch down the risen dough. Divide the dough into 24 equal portions. Roll each portion into a small circle (about 3 inches in diameter).
- Place the dough circles on a greased baking sheet. Spread a spoonful of sauce on each circle. Sprinkle with mozzarella cheese and desired toppings.
- Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Garnish with fresh basil (if desired). Let cool slightly before serving.