Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon granulated sugar (5g)
  • 2 ¼ teaspoons active dry yeast (7g or 1 packet)
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt (6g)
  • 2 tablespoons olive oil (30ml), plus more for greasing
  • 1 (28 ounce / 800g) can crushed tomatoes
  • 1 clove garlic, minced (approx. 3g)
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (0.5g)
  • 1 tablespoon olive oil (15ml)
  • 8 ounces (225g) fresh mozzarella cheese, thinly sliced
  • 1 cup fresh basil leaves (approx. 20 leaves)
  • Extra virgin olive oil for drizzling
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.
  3. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  4. In a small saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
  5. Preheat oven to 450°F (232°C) with a baking sheet or pizza stone inside.
  6. Punch down the dough and divide it in half (for two smaller pizzas) or keep it whole. Roll or stretch the dough into a 12-inch circle.
  7. Carefully transfer the dough to a piece of parchment paper. Spread sauce evenly over the dough, leaving a small border. Top with mozzarella slices.
  8. Transfer the parchment paper with the pizza onto the preheated baking sheet or pizza stone in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  9. Remove from oven. Drizzle with extra virgin olive oil, sprinkle with red pepper flakes (if using), and top with fresh basil leaves. Slice and serve immediately.