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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Pizza
Italian
Servings: 2

Equipment

  • large mixing bowl
  • 9"x13" metal baking pan

Ingredients

Dough

  • 250 g flour, (1 ½ tsp.)
  • 200 g warm (110°F) water, (1 ¾ cup + 2 Tbsp.)
  • 4 g instant yeast, (¾ tsp.)
  • 3 g salt, (¾ tsp.)
  • 3 g sugar, (¾ tsp.)
  • 15 ml olive oil, (1 Tbsp.)

Sauce

  • 200 g tomato sauce or crushed tomatoes, (¾ cup)
  • 1 clove garlic, grated
  • 1 tsp. fresh basil, chopped
  • ½ tsp. dried oregano
  • salt and pepper

Instructions 

Dough

  • Add flour, yeast, sugar, and salt to the mixing bowl and mix thoroughly.
  • Add water and olive oil to the dry ingredients and mix until combined and the dough is silky.
  • Oil a 13 x 9 baking pan with olive oil and dust lightly with flour.
  • Pour the dough into the baking pan and use your fingertips press out the dough to fill the pan out to the corners.
  • Cover the baking pan with a cloth or plastic wrap and let it rest for 30 minutes for the dough to rise.
  • Preheat the oven to 475°F.

Sauce

  • Pour the tomatoes in a small bowl and grate the garlic clove into the sauce.
  • Add the basil and oregano and stir.
  • Salt and pepper to taste. Add a pinch of sugar to balance any excess acidity in the tomatoes if needed.

Bake

  • Spread a thin layer of sauce across the entire surface of the dough, then sprinkle grated mozzarella to cover. Optionally, fill in the top with pieces of fresh mozzarella. Top with finely chopped basil and dried oregano.
  • Bake at 475°F for 12 minutes until the cheese is golden brown and the crust is crispy on the outside.