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Ingredients
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Dough
Sauce & Topping
Method
Dough
- 1
Activate yeast
Place warm water (about 100–110°F / 38–43°C) in a small bowl. Stir in the sugar or honey and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is very sticky, add flour 1 tablespoon at a time. Alternatively, use a stand mixer with dough hook for 6–8 minutes.
- 4
- 5
Shape
Once risen, gently deflate the dough and divide into 2 equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball and let rest, covered, for 15 minutes to relax the gluten.
Sauce & Topping
- 6
Prepare sauce
While dough rests, make a simple tomato sauce: crush the canned tomatoes by hand or pulse briefly in a food processor for a slightly chunky texture. Stir in minced garlic, 1 teaspoon salt, and 1 teaspoon dried oregano. Taste and adjust seasoning. Do not cook the sauce—it should stay fresh and bright.
- 7
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack of your oven. Preheat the oven as hot as it will go (450–550°F / 230–290°C) for at least 30 minutes so the stone/sheet is fully heated.
- 8
- 9
Assemble pizza
Transfer the shaped dough to a pizza peel or the prepared parchment. Spread a thin layer (~1/3 to 1/2 cup) of the tomato sauce over the center, leaving the outer rim bare. Distribute sliced/torn fresh mozzarella evenly over the sauce without overcrowding. Drizzle lightly with a little olive oil (about 1 teaspoon).
- 10
Bake
Slide the pizza (on parchment if using) onto the preheated stone or baking sheet. Bake for 7–10 minutes (depending on oven temperature) until the crust is blistered and golden and the cheese is bubbly and slightly browned in spots. For a very hot oven (500–550°F), check at 5–7 minutes.
- 11
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but stay bright. Drizzle with the remaining 1 tablespoon extra-virgin olive oil, sprinkle 1/4 teaspoon fine sea salt and a pinch of cracked black pepper. Let rest 2 minutes, then slice and serve.