San marzano tomato sauce, fresh basil leaves

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy. In a large bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

While the dough is rising, prepare the sauce by blending the crushed San Marzano tomatoes with salt and black pepper to taste. Set aside.

Prepare the Sauce

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.

Preheat the Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a pizza peel or baking sheet.

Shape the Pizza

Spread the prepared tomato sauce evenly over the dough. Tear the fresh mozzarella cheese into pieces and distribute them over the sauce. Add fresh basil leaves on top.

Assemble the Pizza

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, add additional fresh basil, red pepper flakes, and black pepper to taste. Slice and serve hot.

fresh mozzarella pizza

Recipe information

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