Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 teaspoon active dry yeast (3g)
  • 1 teaspoon salt (6g)
  • ¾ cup warm water (180ml)
  • 1 tablespoon olive oil (15ml)
  • 1 cup canned San Marzano tomatoes, crushed (240g)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • 8 oz fresh mozzarella cheese, sliced (225g)
  • Fresh basil leaves
  • Extra virgin olive oil, for drizzling

Instructions:

  1. In a mixing bowl, combine warm water and yeast; let sit for 5 minutes.
  2. Add flour and salt to the yeast mixture; mix until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth.
  4. Coat a bowl with olive oil, place the dough inside, cover, and let it rest for 30 minutes.
  5. In a saucepan, heat olive oil over medium heat.
  6. Sauté garlic until fragrant (about 1 minute).
  7. Add crushed tomatoes, season with salt and pepper, and simmer for 10 minutes.
  8. Preheat the oven to 475°F (245°C) and place the baking stone inside.
  9. Roll out the rested dough on a floured surface into a 10-12 inch round.
  10. Transfer the dough onto parchment paper; spread the sauce evenly over the base.
  11. Arrange mozzarella slices and sprinkle with fresh basil.
  12. Carefully transfer the pizza (with parchment) onto the hot stone or baking sheet.
  13. Bake for 10-15 minutes, or until the crust is golden brown and cheese is bubbling.
  14. Remove from the oven; drizzle with extra virgin olive oil.
  15. Let cool for a minute, then slice and serve hot.