Ingredients:

  • 500g all-purpose flour
  • 7g instant dry yeast
  • 10g salt
  • 325ml warm water
  • 2 tablespoons olive oil, plus extra for greasing
  • 400g canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • 250g fresh mozzarella, sliced
  • 50g grated Parmesan cheese
  • Fresh basil leaves (optional)
  • Your choice of other toppings (Pepperoni, mushrooms, olives, etc.)

Instructions:

  1. Combine flour, yeast, and salt in a large bowl.
  2. Add warm water and olive oil; mix until a shaggy dough forms.
  3. Knead the dough for 5-7 minutes until smooth and elastic.
  4. Form the dough into a ball, place in a greased bowl, cover, and let rise for 1.5-2 hours, or until doubled.
  5. In a saucepan, heat olive oil over medium heat.
  6. Add minced garlic and cook until fragrant (about 30 seconds).
  7. Stir in crushed tomatoes, oregano, salt, and pepper.
  8. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  9. Preheat oven to 230-260°C / 450-500°F with baking sheet or pizza stone inside.
  10. Gently punch down the risen dough.
  11. Divide the dough into 2-3 equal portions.
  12. On a floured surface, stretch or roll out each portion into a 12-inch circle.
  13. Transfer the pizza dough to a pizza peel dusted with flour or cornmeal.
  14. Spread a thin layer of sauce over the dough, leaving a small border.
  15. Top with mozzarella, Parmesan, and your desired toppings.
  16. Carefully slide the pizza onto the preheated baking sheet or pizza stone.
  17. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  18. Remove the pizza from the oven and let cool for a minute or two.
  19. Garnish with fresh basil (if using).
  20. Slice and serve immediately.