Homemade Pizza

Ingredients

• Bread flour or tipo 00500 g
• Warm water325 ml
• Dried yeast7 g
• Olive oil3 tbsp
• Sugar1 tsp
• Salt2 tsp
• Canned peeled tomatoes400 g
• Garlic2 cloves
• Fresh mozzarella300 g
• Fresh basil15 g
• Oregano1 tsp

Instructions

1. 1

   Preheat oven to the highest setting (usually 250°C). If you have a pizza stone or steel, place it in the oven now.

2. 2

   In a small bowl, mix warm water (about 40°C - should feel like a warm bath on your wrist), sugar and dried yeast. Stir gently and let sit 5 minutes until foamy.

   Tip: If the yeast does not foam after 5 minutes, it is dead. Start over with fresh yeast and make sure water is not too hot (kills yeast) or too cold (does not activate).

3. 3

   In a large bowl, combine flour and salt. Make a well in the center. Pour in yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead 10 minutes until smooth and elastic.

   Tip: Kneading means folding the dough toward you, pushing it away with the heel of your palm, rotating 90 degrees, and repeating. The dough is ready when it bounces back when you poke it.

4. 4

   Shape dough into a ball. Place in an oiled bowl and turn to coat all sides. Cover with a damp towel or plastic wrap. Let rise in a warm place for 1 hour until doubled in size.

5. 5

   While dough rises, make the sauce. Crush canned tomatoes by hand or blend briefly. In a small pan, heat 1 tablespoon oil. Add minced garlic and cook 30 seconds. Add crushed tomatoes, oregano and a pinch of salt. Simmer 10 minutes until slightly thickened. Set aside to cool.

6. 6

   Divide dough into 2 balls.

7. 7

   On a floured surface, stretch one dough ball into a circle using your hands. Press from center outward, leaving a thicker edge for the crust. Aim for about 30 cm diameter. Transfer to a floured baking sheet or pizza peel.

   Tip: Do not use a rolling pin - it presses out all the air bubbles that make pizza crust light and airy. Use your fingertips and gravity.

8. 8

   Spread a thin layer of sauce over the dough, leaving 2 cm border. Tear mozzarella into pieces and scatter over the sauce. Bake 8-10 minutes until crust is golden and cheese is bubbling with brown spots.

9. 9

   Remove from oven. Add fresh basil leaves on top. Let cool 2 minutes before slicing. Repeat with second dough ball.