Mozzarella, tomatoes, and basil adorn a golden, crisp crust for an Italian main dish everyone enjoys.
# Components:
→ Dough
01 - 2 cups all-purpose flour, plus more for dusting
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon fine sea salt
04 - 3/4 cup warm water
05 - 1 tablespoon olive oil
→ Sauce
06 - 1 cup canned crushed tomatoes, preferably San Marzano
07 - 1 tablespoon extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1 small garlic clove, finely minced (optional)
→ Toppings
10 - 8 ounces fresh mozzarella, sliced or torn
11 - 1–2 ripe tomatoes, thinly sliced (optional)
12 - 1 small bunch fresh basil leaves
13 - 1 tablespoon extra-virgin olive oil
14 - Freshly ground black pepper, to taste
# Directions:
01 - Combine flour, yeast, and salt in a large mixing bowl. Add warm water and olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and allow to rise in a warm area for 1 to 2 hours until doubled in volume.
02 - Stir together the crushed tomatoes, olive oil, salt, and minced garlic (if using) in a small bowl, then set aside.
03 - Heat the oven to its highest setting, ideally 475 to 500°F. Insert a pizza stone if available to preheat.
04 - Punch down the risen dough and divide into 2 equal portions. Stretch or roll each ball into a 10 to 12 inch round on a floured surface.
05 - Place the shaped dough rounds onto parchment-lined baking sheets or a floured pizza peel if using a pizza stone.
06 - Spread a thin layer of sauce over each crust, leaving a border. Evenly distribute mozzarella and, if desired, tomato slices on top.
07 - Drizzle with olive oil and season with freshly ground black pepper.
08 - Bake pizzas for 12 to 15 minutes, until the crust is golden and cheese is bubbling and lightly browned.
09 - Remove pizzas from oven and immediately top with fresh basil leaves. Slice and serve while hot.
