Pizza Recipe

Activate yeast and mix dough

Pour warm water (about 105–115°F / 40–46°C) into a medium bowl. Stir in sugar and sprinkle instant dry yeast over the top. Let sit 5 minutes until foamy. In a large bowl combine flour and salt. Add yeast mixture and olive oil. Mix until combined and a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.

First rise

Lightly oil a clean bowl and place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 45–60 minutes, or until doubled in size.

Shape crust

Preheat oven to 475°F (245°C). If using a pizza stone, place in oven to preheat. Punch down the dough and transfer to a lightly floured surface. Roll or stretch into a 10–12 inch round (for kids' portion) about 1/4–1/2 inch thick. Transfer to a baking sheet or preheated pizza stone lined with parchment.

Combine crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt and optional 1/4 tsp sugar in a small bowl. Stir until smooth and taste; adjust salt or sugar if needed. No cooking required — sauce is ready to spread. (Makes enough for one 10–12 inch pizza.)

Assemble pizza

Brush the shaped dough lightly with 1 teaspoon olive oil. Spoon the tomato sauce onto the dough and spread evenly, leaving a 1/2 inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce. If using, sprinkle grated Parmesan and a light dusting of dried oregano.

Bake

Bake in the preheated oven on the middle rack (or on the pizza stone) for 9–12 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Rotate once halfway through baking for even color if needed.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Slice into 6 kid-friendly slices. Serve warm. Leftover pizza can be refrigerated up to 3 days.