Ingredients
Scale
- 2 ½ cups all-purpose flour, plus extra for dusting (substitute: bread flour for chewier crust)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 1 cup warm water (about 110°F)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 cup crushed San Marzano tomatoes (or any good-quality canned plum tomatoes)
- 8 ounces fresh mozzarella cheese, sliced and patted dry
- 1 handful fresh basil leaves, torn
- 1 garlic clove, minced (optional, for a subtle background flavor)
- Coarse sea salt, for sprinkling
Substitution note: If you can’t find fresh mozzarella, buffalo mozzarella or even a good-quality low-moisture mozzarella will do. For a gluten-free option, try a gluten-free flour blend, but be mindful the texture will change slightly.
Instructions
- In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy. This tells you the yeast is alive and ready to work its magic.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Using your hands or a wooden spoon, mix the ingredients until they start to come together. Then turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. This is where I always remember kneading dough beside my grandmother as a child—there’s a rhythm and a love in the movement.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. If not, a baking sheet works just fine.
- Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll or stretch it out into a 12-inch circle. I find stretching by hand gives a better texture and lets the dough breathe—plus it’s fun to teach the girls!
- Transfer the dough to a piece of parchment paper or a pizza peel dusted with flour or cornmeal to prevent sticking.
- Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges.
- Scatter the minced garlic lightly over the sauce if using, then arrange the mozzarella slices on top.
- Slide the pizza onto the hot stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from the oven and immediately scatter torn fresh basil leaves on top. Drizzle with a little extra virgin olive oil and sprinkle with coarse sea salt to finish.
- Slice and serve warm. I love watching my girls’ faces light up at the first bite—it’s pure joy, every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
