Servings: 2 medium pizzas (8–10 slices total)
Prep Time: 1 hour 15 minutes (including dough rising)
Cook Time: 10–15 minutes per pizza
Total Time: About 1 hour 30 minutes
Ingredients
For the Pizza Dough:
- 2 ¼ teaspoons (1 packet, 7g) active dry yeast
- 1 ⅓ cups (320ml) warm water (about 110°F/45°C, not too hot)
- 3 ½ cups (450g) all-purpose flour (or “00” flour for authenticity), plus extra for dusting
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (10g) salt
- 1 teaspoon (5g) sugar
For the Tomato Sauce:
- 1 cup (240g) canned San Marzano tomatoes (crushed or whole, then crushed by hand)
- 1 tablespoon (15ml) olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano (optional)
- 1–2 fresh basil leaves, torn (optional)
Toppings:
- 8 oz (225g) fresh mozzarella cheese (preferably mozzarella di bufala), sliced or torn
- Fresh basil leaves (6–10, depending on preference)
- 1–2 tablespoons (15–30ml) extra-virgin olive oil, for drizzling
Instructions
- Make the Dough:
- In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix with a spoon or your hands until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–2 hours (or until doubled in size).
- Prepare the Sauce:
- In a small bowl, mix the crushed San Marzano tomatoes, olive oil, salt, and oregano (if using). No cooking needed—just stir and set aside. Add torn basil if desired.
- Preheat the Oven:
- Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) or as high as your oven goes. Let it heat for at least 30 minutes to ensure a crispy crust.
- Shape the Dough:
- Once risen, punch down the dough and divide it into 2 equal portions (for 2 pizzas).
- On a floured surface, stretch or roll each portion into a 10–12-inch circle. If the dough resists, let it rest for 5 minutes and try again.
- Assemble the Pizza:
- Transfer the stretched dough to a piece of parchment paper or a pizza peel dusted with flour or cornmeal (for easy sliding into the oven).
- Spread a thin layer of tomato sauce (about ½ cup per pizza) over the dough, leaving a ½-inch border for the crust.
- Add the mozzarella slices evenly over the sauce.
- Bake:
- Slide the pizza (with parchment, if using) onto the preheated stone or baking sheet.
- Bake for 10–15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
- Finish and Serve:
- Remove the pizza from the oven. Drizzle with olive oil and scatter fresh basil leaves on top.
- Slice and serve immediately. Repeat with the second pizza.
Tips
- Crust Texture: For a crispier crust, use a pizza stone and preheat it thoroughly. For a softer crust, bake on a regular baking sheet.
- Make Ahead: The dough can be made a day ahead—after kneading, refrigerate it in an oiled bowl, covered, and let it come to room temperature before shaping (about 1 hour).
- Variations: Add toppings like pepperoni, mushrooms, or olives if you want to switch it up!