Ingredients:
- All-purpose flour: 250g (about 2 cups), plus extra for dusting
- Instant dry yeast: 1 teaspoon (4g)
- Warm water: 160ml (2/3 cup)
- Salt: 1 teaspoon (6g)
- Olive oil: 1 tablespoon (15ml)
- Canned San Marzano tomatoes (whole, peeled): 400g (14oz can)
- Garlic: 1 clove, minced
- Dried oregano: ½ teaspoon (1g)
- Extra virgin olive oil: 2 tablespoons (30ml)
- Salt: ¼ teaspoon (1.5g), or to taste
- Black pepper: Pinch, to taste
- Fresh basil leaves: a handful
- Extra virgin olive oil: for drizzling
Instructions:
- Combine flour, yeast, and salt in a bowl. Add water and olive oil. Mix until a shaggy dough forms. Knead until smooth and elastic. Proof in a lightly oiled bowl, covered, for 1-2 hours, or until doubled in size.
- Crush the San Marzano tomatoes by hand or with a food mill. Sauté garlic in olive oil until fragrant. Add tomatoes, oregano, salt, and pepper. Simmer for 15 minutes, or until slightly thickened.
- Preheat oven to its highest setting (usually 250°C/480°F) with a pizza stone or baking sheet inside.
- Punch down the dough. On a lightly floured surface, stretch or roll the dough into a 12-inch circle.
- Place the dough on a pizza peel or baking sheet. Spread the tomato sauce evenly over the dough, leaving a small border.
- Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the sauce is bubbling.
- Remove the pizza from the oven. Drizzle with extra virgin olive oil and scatter fresh basil leaves on top. Slice and serve immediately.