Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) sugar
  • 1 packet (2 ¼ teaspoons or 7g) active dry yeast
  • ¾ cup (180ml) warm water (110°F or 43°C)
  • 1 tablespoon (15ml) olive oil
  • 1 cup (240ml) canned crushed tomatoes
  • 1 clove garlic, minced
  • 1 teaspoon (1g) dried oregano
  • ½ teaspoon (2g) salt
  • ¼ teaspoon (1g) freshly ground black pepper
  • 1 cup (100g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • Fresh basil leaves (optional)
  • Additional toppings like pepperoni, bell peppers, mushrooms, etc. (quantities as desired)

Instructions:

  1. In a bowl, combine warm water, sugar, and yeast, letting it foam for about 5 minutes.
  2. Mix flour and salt in a separate bowl.
  3. Create a well in the flour, pour in the yeast mixture and olive oil, then combine until a dough forms.
  4. Transfer the dough to a floured surface and knead for about 5-8 minutes until smooth.
  5. Place the dough in a greased bowl, cover with a cloth, and let rise for 1 hour in a warm place until doubled in size.
  6. In a saucepan, sauté garlic in oil until fragrant, then add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
  7. If using a pizza stone, place it in the oven and preheat to 475°F (245°C).
  8. Punch down the risen dough and roll it out into a 10-inch circle. Transfer to a floured pizza peel or baking sheet.
  9. Spread sauce over the crust, sprinkle with cheeses, and add desired toppings.
  10. Bake on the pizza stone or baking sheet for 15-20 minutes until golden brown and bubbly.
  11. Allow to cool slightly before slicing. Garnish with fresh basil if desired.