Ingredients:

  • 2 cups (250g)
  • flour, plus extra for dusting
  • ¾ cup (180 ml) lukewarm water
  • ½ teaspoon (2g) active dry yeast
  • 1 teaspoon (6g) sea salt
  • 1 tablespoon (15 ml) olive oil
  • 1 can (14 oz/400g) San Marzano tomatoes, crushed
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) olive oil
  • Salt to taste
  • Fresh basil leaves, for garnish
  • 8 oz (225g) fresh mozzarella, sliced or torn
  • Fresh basil leaves
  • Extra virgin olive oil, for drizzling

Instructions:

  1. In a bowl, combine the yeast and lukewarm water; let sit for 5-10 minutes until frothy.
  2. Add the flour and salt; mix until a shaggy dough forms.
  3. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  4. Form into a ball and coat lightly in olive oil; place in a greased bowl. Cover and let rise for 2 hours until doubled.
  5. In a saucepan, heat olive oil over medium heat; add minced garlic until fragrant.
  6. Pour in crushed tomatoes, season with salt, and let simmer for 20 minutes. Remove from heat and cool.
  7. Place a baking stone or inverted baking sheet in the oven and preheat to its highest setting (around 500°F/260°C) for at least 30 minutes.
  8. Divide the risen dough into two balls. On a floured surface, gently stretch each dough ball into a circle, about 10-12 inches in diameter.
  9. Spread a thin layer of tomato sauce on the dough, leaving a border for the crust.
  10. Arrange slices of mozzarella on top and add a few fresh basil leaves.
  11. Use a pizza peel or the back of a baking sheet to transfer the pizza onto the preheated baking stone.
  12. Bake for 8-12 minutes until the crust is golden and the cheese is bubbly.
  13. Remove from the oven; drizzle with olive oil and garnish with additional basil. Slice and serve immediately.