Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup crushed tomatoes
- 2 cups fresh mozzarella cheese, sliced
- Fresh basil leaves
- Olive oil, for drizzling
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Gradually add flour and salt, mixing until a dough forms. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm location for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into two equal portions. Roll out one portion into a 12-inch circle on a floured surface.
- Spread a layer of crushed tomatoes over the dough, leave edges clear for the crust, and add mozzarella and basil.
- Drizzle with olive oil, then preheat your oven to 500°F (260°C) with a pizza stone inside if available.
- Bake the pizza for 10-15 minutes until crust is golden brown and cheese is bubbly. Let it cool for a couple of minutes before slicing.
Notes
- Leftover pizza can be stored in an airtight container for up to 3 days in the fridge, or frozen for up to 2 months.
- For best flavor and texture, reheat in the oven.
- Experiment with toppings like mushrooms, pepperoni, or olives for a personalized twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 pizza
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg