Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5ml) granulated sugar
  • 2 teaspoons (10ml) active dry yeast
  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) kosher salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 (14 ounce / 400g) can crushed tomatoes
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (15ml) olive oil
  • 8 ounces (225g) fresh mozzarella, sliced or torn
  • Fresh basil leaves

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a floured surface and knead for 5-7 minutes, until smooth and elastic. Add olive oil in the end.
  4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-2 hours).
  5. While the dough rises, combine crushed tomatoes, garlic, oregano, salt, pepper, and olive oil in a saucepan. Simmer over low heat for 15 minutes, stirring occasionally.
  6. Preheat oven to 450°F (230°C) with a baking sheet or pizza stone inside.
  7. Punch down the dough and divide it in half (for smaller pizzas) or leave it whole (for one large pizza). On a floured surface, stretch or roll the dough into your desired shape.
  8. Spread sauce evenly over the dough. Top with mozzarella slices.
  9. Carefully transfer the pizza to the preheated baking sheet or stone. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Remove the pizza from the oven. Sprinkle with fresh basil leaves. Slice and serve immediately.