Pizza Recipe

Activate the yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Add olive oil and the activated yeast mixture. Stir until a dough forms.

Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Remove from heat and set aside.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Punch down the risen dough and roll it out on a floured surface into a 12-inch circle.

Transfer the rolled dough to a pizza pan or a parchment-lined baking sheet.

Spread the prepared tomato sauce evenly over the dough, leaving a ½-inch border around the edges.

Sprinkle shredded mozzarella cheese evenly over the sauce. Optionally, top with grated Parmesan and fresh basil leaves.

Bake the pizza in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Remove from oven, let cool for 2–3 minutes, then slice and serve.