Ingredients:

  • 1 cup (240 ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5 ml) granulated sugar
  • 2 teaspoons (10 ml) active dry yeast
  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6 g) salt
  • 2 tablespoons (30 ml) olive oil, plus more for greasing
  • 1 (28 ounce / 794g) can San Marzano tomatoes, crushed by hand
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) fresh mozzarella, sliced or torn
  • 1/4 cup (a handful) fresh basil leaves
  • Optional: Pinch of red pepper flakes

Instructions:

  1. Bloom the yeast with warm water and sugar.
  2. Combine flour and salt. Add yeast mixture and olive oil.
  3. Knead until smooth and elastic.
  4. Let rise in a greased bowl until doubled in size.
  5. Sauté minced garlic in olive oil.
  6. Add crushed tomatoes, salt, pepper, and simmer briefly.
  7. Preheat oven to the highest possible temperature (500-550°F / 260-290°C) with pizza stone (if using).
  8. Punch down the dough and divide in half.
  9. Stretch or roll each half into a 12-inch circle.
  10. Spread tomato sauce evenly over the dough.
  11. Top with mozzarella slices.
  12. Bake until crust is golden brown and cheese is melted and bubbly.
  13. Top with fresh basil leaves.
  14. Optional: Sprinkle with red pepper flakes.
  15. Slice and serve immediately.