Ingredients
Equipment
Method
- In a mixing bowl, combine warm water and active dry yeast; let it sit until frothy.
- Add all-purpose flour, salt, and olive oil to the yeast mixture; mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60 minutes or until doubled in size.
- Preheat the oven to 475°F (245°C).
- Roll out the dough on a floured surface to your desired thickness.
- Transfer the rolled dough to a pizza stone or baking sheet.
- Spread tomato sauce evenly over the dough.
- Sprinkle mozzarella cheese on top of the sauce.
- Add fresh basil leaves before baking.
- Bake for 10-12 minutes or until the crust is crispy and the cheese is bubbly.
Nutrition
Notes
For a twist, try incorporating herbs like oregano or substituting whole wheat flour for a healthier alternative. Store leftover dough wrapped tightly in plastic wrap in the fridge for up to three days.