Ingredients:
- All-purpose flour: 3 1/2 cups (420g), plus extra for dusting
- Instant dry yeast: 2 1/4 teaspoons (7g)
- Granulated sugar: 1 teaspoon (4g)
- Salt: 1 1/2 teaspoons (9g)
- Warm water (105-115°F / 40-46°C): 1 1/2 cups (355ml)
- Olive oil: 2 tablespoons (30ml), plus extra for greasing
- Canned crushed tomatoes: 1 (28-ounce / 794g) can
- Olive oil: 1 tablespoon (15ml)
- Garlic: 2 cloves, minced
- Dried oregano: 1 teaspoon (2g)
- Dried basil: 1 teaspoon (2g)
- Salt: 1/2 teaspoon (3g), or to taste
- Black pepper: 1/4 teaspoon (1g), or to taste
- Mozzarella cheese: 8 ounces (227g), shredded
- Pepperoni: 4 ounces (113g), sliced
- Mushrooms: 4 ounces (113g), sliced
- Green bell pepper: 1/2, thinly sliced
- Red onion: 1/4, thinly sliced
- Black olives: 1/4 cup (38g), sliced
Instructions:
- Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer for 5 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, sauté garlic in olive oil until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.
- Preheat oven to 450°F (232°C) with a pizza stone (if using) inside.
- Punch down the risen dough. Divide in half (if making two pizzas). Roll or stretch each half into a 12-inch circle.
- Transfer the dough to a baking sheet or pizza peel. Spread with sauce, then top 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.
- Let the pizza cool slightly before slicing and serving.