2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 packet (2 1/4 teaspoons) active dry yeast 1 cup warm water (110°F/45°C) 1 tablespoon olive oil
For the Sauce:
1 can (14 oz) crushed tomatoes 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon dried oregano Salt and pepper to taste
For the Toppings:
8 oz fresh mozzarella cheese, sliced Fresh basil leaves Olive oil for drizzling
Instructions:
Prepare the Dough:
In a large bowl, mix the warm water, sugar, and yeast. Let sit for about 5 minutes, until frothy. Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, until doubled in size.
Prepare the Sauce:
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the crushed tomatoes and dried oregano. Season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally. Remove from heat and let cool.
Assemble the Pizza:
Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside. Punch down the risen dough and divide it into two portions. Roll out each portion on a floured surface to your desired thickness. Transfer the rolled-out dough to a piece of parchment paper. Spread a thin layer of the tomato sauce over the dough. Arrange the mozzarella slices evenly over the sauce. Slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Serve:
Remove the pizza from the oven and top with fresh basil leaves. Drizzle with olive oil and serve hot.
Tips:
For a crispier crust, bake the pizza on a preheated pizza stone. Experiment with additional toppings like cherry tomatoes or arugula. Ctto
