Enjoy a classic with melted mozzarella, spicy pepperoni, tangy sauce and a golden, crispy crust.
# Components:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 2/3 cup warm water
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sugar
06 - 1/2 teaspoon salt
→ Sauce
07 - 3/4 cup canned crushed tomatoes
08 - 1 tablespoon tomato paste
09 - 1 clove garlic, minced
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - Salt and black pepper, to taste
→ Toppings
13 - 2 cups shredded mozzarella cheese
14 - 2.8 ounces pepperoni slices
15 - 1 tablespoon olive oil, for brushing
16 - Fresh basil leaves, optional
# Directions:
01 - In a large mixing bowl, combine flour, yeast, sugar, and salt. Pour in warm water and olive oil. Mix thoroughly, then knead for 5 to 7 minutes until the dough is smooth and elastic. Cover and allow to rise in a warm area for one hour, or until doubled in size.
02 - Preheat oven to 480°F or to its maximum temperature. Place a pizza stone or baking sheet inside to heat thoroughly.
03 - In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, along with salt and black pepper. Stir until fully blended.
04 - Lightly flour your work surface. Roll the dough out into a 12-inch circle. Place onto a sheet of parchment paper.
05 - Spread the sauce evenly over the rolled dough, leaving a 3/4-inch border around the edge. Evenly sprinkle shredded mozzarella over the sauce, then neatly arrange pepperoni slices across the cheese.
06 - Brush the exposed crust edge with olive oil to encourage browning.
07 - Transfer pizza with parchment paper onto the preheated stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling.
08 - Remove pizza from oven. Garnish with fresh basil leaves if preferred. Slice using a pizza cutter or sharp knife and serve hot.
