Ingredients:

  • 3 ½ cups all-purpose flour (450g)
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 ¼ cups warm water (30°C / 90°F)
  • 2 tablespoons olive oil
  • 1 can (14 ounces) crushed San Marzano tomatoes (400g)
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • 8 ounces fresh mozzarella cheese, sliced (225g)
  • Fresh basil leaves
  • Extra virgin olive oil for drizzling

Instructions:

  1. Dissolve sugar and yeast in warm water; let sit until foamy (5-10 minutes).
  2. In a large bowl, combine flour and salt.
  3. Make a well in the center, add yeast mixture and olive oil, mix until formed.
  4. Knead dough on a floured surface for about 8-10 minutes until smooth.
  5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size (60 minutes).
  6. In a small saucepan, heat olive oil over medium heat.
  7. Sauté minced garlic until fragrant (about 30 seconds).
  8. Stir in crushed tomatoes, salt, oregano, and red pepper flakes.
  9. Simmer for 15 minutes, stirring occasionally.
  10. If using a pizza stone, place it in the oven and preheat to 475°F (245°C).
  11. Punch down the risen dough and divide it into two equal portions.
  12. On a floured surface, roll out one portion into a 12-inch circle.
  13. Transfer dough to a pizza peel or baking sheet.
  14. Spread a thin layer of sauce over the dough, leaving a small border.
  15. Top with sliced mozzarella and fresh basil.
  16. Carefully slide the pizza onto the hot stone or place it in the oven on the baking sheet.
  17. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
  18. Remove from the oven, drizzle with olive oil, and let cool briefly.
  19. Slice and serve with additional basil if desired.