Ingredients:
For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water (110°F/45°C)
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
For the Toppings:
- ¾ cup crushed San Marzano tomatoes (or any high-quality canned tomatoes)
- Salt, to taste
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- 1 tbsp olive oil
- Optional: pinch of oregano or red pepper flakes
Directions:
- Make the Dough:
In a bowl, dissolve yeast in warm water. Let sit for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix and knead for about 8–10 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size. - Preheat the Oven:
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats. - Shape the Dough:
Punch down dough and roll or stretch into a 12-inch circle. Transfer to a floured pizza peel or baking sheet. - Add the Sauce & Toppings:
Spread crushed tomatoes over the dough. Sprinkle with a little salt. Top with sliced mozzarella and fresh basil leaves. Drizzle olive oil over the top. - Bake the Pizza:
Slide pizza onto the hot stone or bake on a sheet for 10–12 minutes, or until the crust is golden and cheese is bubbly. - Serve:
Garnish with a few more fresh basil leaves and a final drizzle of olive oil. Slice and enjoy!
Prep Time: 15 minutes (plus 1 hour rise time)
Cooking Time: 12 minutes
Total Time: 1 hour 27 minutes
Kcal: ~300 kcal per slice
Servings: 8 slices (1 large pizza)