Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup warm water (about 110°F)
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 2 cups shredded mozzarella cheese
- Your choice of toppings (pepperoni, bell peppers, mushrooms, etc.)
- Olive oil for drizzling
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until foamy.
- In a large bowl, combine flour and salt. Gradually add the yeast mixture to the flour and mix until a dough forms. Knead for 5-7 minutes until smooth. Let rise for 1 hour.
- Preheat oven to 475°F (245°C). Roll out the dough on a floured surface and transfer to a baking sheet or pizza stone.
- Mix crushed tomatoes with oregano, salt, and pepper, then spread over the rolled-out dough.
- Add mozzarella cheese and your favorite toppings, then drizzle with olive oil.
- Bake for 12-15 minutes until golden brown and bubbly. Allow to cool slightly before slicing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze slices wrapped in plastic wrap and aluminum foil for up to 2 months.
- Reheat slices in the oven for the best taste and texture.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg