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Ingredients
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Dough
Marinara Sauce
Topping & Finish
Method
Dough
Activate yeast
In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy and fragrant, indicating yeast is active.
Mix dough
In a large bowl combine flour and salt. Make a well, pour in activated yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, dust with small additional flour amounts (1 tbsp at a time).
First rise
Lightly oil a clean bowl, place dough inside turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.
Shape
After rise, gently deflate dough and divide into 2 equal portions for two 10–11" pizzas (or keep whole for one large). Let rest 15 minutes before stretching to relax gluten.
Marinara Sauce
Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.
Add crushed tomatoes, salt, black pepper and optional dried oregano. Stir and simmer gently 8–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.
Topping & Finish
Preheat oven
Position a pizza stone or an inverted baking sheet on the middle rack and preheat oven to highest setting (475–500°F / 250–260°C) for at least 30 minutes. If using a pizza steel, preheat similarly.
Stretch dough
On a lightly floured surface, stretch one dough ball into a 10–11" round by pressing from the center outward, leaving a slightly thicker rim. Transfer to a piece of parchment or a well-floured pizza peel.
Assemble
Spread a thin, even layer (about 1/3 to 1/2 cup) of cooled marinara over the dough, leaving a 1/2–3/4" border. Distribute torn or sliced fresh mozzarella pieces evenly, leaving some gaps so sauce can bubble through.
Bake
Slide pizza onto the preheated stone or baking sheet. Bake 6–9 minutes at 500°F (or 8–12 minutes at 475°F) until crust is blistered and cheese is melted and slightly golden. Rotate once halfway through for even browning if desired.
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/4 teaspoon salt and optional red pepper flakes to taste. Let rest 1–2 minutes, then slice and serve.