For the Dough (makes 2 pizzas)

  • 3 ½ cups (440g) all-purpose flour or “00” flour (preferably)
  • 1 ½ tsp salt
  • 1 tsp sugar
  • 2 tsp instant dry yeast
  • 1 ¼ cups (300 ml) warm water (about 110°F/43°C)
  • 1 tbsp olive oil (plus extra for greasing)

For the Tomato Sauce

  • 1 can (14 oz / 400g) San Marzano tomatoes (or any quality peeled plum tomatoes)
  • 1 clove garlic (optional)
  • Salt to taste
  • 1 tbsp olive oil
  • A few fresh basil leaves

For the Topping

  • 200g (7 oz) fresh mozzarella (preferably mozzarella di bufala or fior di latte)
  • Fresh basil leaves
  • Extra virgin olive oil for drizzling
  • Optional: Grated Parmesan cheese for added umami (not traditional, but delicious)

🍕 Instructions

Step 1: Make the Dough (Allow time to rise)

  1. Activate yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
  2. Mix dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Knead: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
  4. First rise: Place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise for 1–2 hours, or until doubled in size.
  5. Divide and shape: Divide the dough into 2 equal balls. Let them rest for 30 more minutes before shaping.

Step 2: Make the Tomato Sauce

  1. Blend tomatoes: Crush or blend the San Marzano tomatoes until smooth (or leave slightly chunky if preferred).
  2. Cook sauce: Heat olive oil in a pan, add garlic (if using), and lightly sauté. Add tomato purée and salt. Simmer for 10–15 minutes. Add fresh basil at the end.

Step 3: Prepare the Pizza

  1. Preheat oven: If using a pizza stone or steel, place it in the oven and preheat to 500°F (260°C) or as hot as your oven allows. Preheat for at least 30–45 minutes.
  2. Shape the dough: On a floured surface, gently stretch or roll the dough into a 10–12 inch circle. Avoid overworking; keep the edges puffy.
  3. Add sauce: Spread a thin layer of tomato sauce, leaving a small border around the edges.
  4. Add mozzarella: Tear mozzarella into small pieces and scatter evenly.
  5. Bake: Transfer to the oven using a pizza peel or inverted baking sheet. Bake for 7–10 minutes or until the crust is golden and cheese is bubbling.
  6. Top and serve: Add fresh basil leaves, drizzle with olive oil, and serve hot!