AuthorJulia ForesekCategoryItalian, Pizza & Bread, VegetarianDifficultyIntermediatePrepare the Dough:
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Preheat the Oven:
If you have a pizza stone, place it in the oven. Preheat your oven to its highest temperature (450-500°F or 230-260°C) for at least 30 minutes.
Shape the Pizza:
Punch down the risen dough to release air bubbles. Divide it into 2 balls for two pizzas. On a floured surface, stretch or roll out one dough ball into a thin circle about 12 inches in diameter. Transfer it to a piece of parchment paper.
Add the Toppings:
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Distribute slices of mozzarella cheese evenly on top. Drizzle with a bit of extra virgin olive oil and season with a pinch of salt and freshly ground black pepper.
Bake the Pizza:
Transfer the pizza (with the parchment paper) to the preheated oven or pizza stone. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Carefully remove the pizza from the oven, and immediately garnish with fresh basil leaves.
Serve:
Drizzle with a little more extra virgin olive oil if desired. Slice and serve hot.
Ingredients
Directions
Prepare the Dough:
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Preheat the Oven:
If you have a pizza stone, place it in the oven. Preheat your oven to its highest temperature (450-500°F or 230-260°C) for at least 30 minutes.
Shape the Pizza:
Punch down the risen dough to release air bubbles. Divide it into 2 balls for two pizzas. On a floured surface, stretch or roll out one dough ball into a thin circle about 12 inches in diameter. Transfer it to a piece of parchment paper.
Add the Toppings:
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Distribute slices of mozzarella cheese evenly on top. Drizzle with a bit of extra virgin olive oil and season with a pinch of salt and freshly ground black pepper.
Bake the Pizza:
Transfer the pizza (with the parchment paper) to the preheated oven or pizza stone. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Carefully remove the pizza from the oven, and immediately garnish with fresh basil leaves.
Serve:
Drizzle with a little more extra virgin olive oil if desired. Slice and serve hot.