Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
2 tablespoons olive oil (plus more for brushing)
4 ripe tomatoes, peeled and finely chopped
1 tablespoon olive oil
1/2 teaspoon dried oregano
8 oz fresh mozzarella, sliced
Fresh basil leaves
Extra virgin olive oil for drizzling
Execution
Make the Dough: In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, mixing until the dough comes together. Knead the dough on a floured surface for 8-10 minutes until smooth. Place in an oiled bowl, cover with a clean kitchen towel, and let it rise for 1-2 hours until doubled in size.
The Dough Workout: Now it’s time to get your hands dirty. Combine flour and salt in a big mixing bowl, then slowly pour in the yeast mixture and olive oil. Mix it all together until it’s a shaggy dough. Transfer it to your counter and knead it like it owes you money! After 8-10 minutes, you’ll have a soft, smooth ball of dough. Tuck it into a cozy, oiled bowl, cover it, and let it rest. It’s nap time for your dough—1 to 2 hours to rise and double in size!
Tomatoes Take the Spotlight: While your dough is snoozing, let’s get those tomatoes ready. Heat olive oil in a pan, toss in some minced garlic, and let the aroma fill your kitchen. Add your chopped tomatoes and sprinkle in oregano, salt, and pepper. Simmer gently, stirring occasionally, until your sauce thickens and the flavors come together. It’s like a slow, romantic dance for the tomatoes.
The Big Roll Out: The dough has woken up and is ready for action! Punch it down (gently, no need to be dramatic), and roll it out on a floured surface. Want a thin crust? Roll it out wide. Feeling bold? Keep it a little thicker. Place it on parchment paper so it’s easier to handle.
Dress It Up: Time to give your pizza its signature look! Spread the silky tomato sauce evenly across the dough. Lay the mozzarella slices on top like you’re decorating the crown jewel. Leave a little space around the edges because, let’s face it, the crust deserves some love too.
Into the Heat: Slide your masterpiece onto a preheated pizza stone or baking sheet in a 500°F (260°C) oven. The kitchen will smell divine as the crust rises, the cheese bubbles, and golden spots appear. It’s pizza magic happening in real-time. This takes about 8-12 minutes—keep an eye on it!
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Fresh Basil’s Final Flourish : As your pizza cools slightly, lay the fresh basil leaves over the bubbling cheese. The gentle heat will soften the leaves just enough to unlock their vibrant aroma without losing their shape. Finish with a delicate drizzle of extra virgin olive oil, enhancing the flavors with a silky richness. This isn’t just a garnish—it’s the final touch that brings everything together.
Slice your pizza into wedges and listen to that satisfying crunch of the crust. Share it with friends or savor it all by yourself—no judgment here . You’ve earned it ! 🔥
Additional tips
- Homemade is Better: If you have the time, let the dough rest overnight in the fridge for a deeper, more complex flavor. Bring it to room temperature before rolling it out.
- Get the Crust Right: Brush the edges of your pizza with olive oil or garlic butter before baking for a golden, flavorful crust.
- Perfect Cheese Melt: Pat your mozzarella dry with a paper towel before adding it to the pizza. This prevents excess moisture from making your crust soggy.
