Ingredients:

  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • .75 cup warm water (around 110°F or 43°C)
  • 1 tablespoon olive oil
  • .5 cup marinara sauce (store-bought or homemade)
  • .5 lb fresh mozzarella cheese, sliced into thin rounds
  • Fresh basil leaves, to taste
  • Extra virgin olive oil, for drizzling
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. [Step] Prepare the Dough: In a mixing bowl, combine the flour, instant yeast, and salt. Create a well in the center of the dry ingredients and pour in warm water and olive oil. Mix with a wooden spoon until it forms a shaggy dough.
  2. [Step] Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 5–7 minutes, until smooth and elastic. If sticky, add small amounts of flour as needed.
  3. [Step] Let It Rise: Place kneaded dough in an oiled bowl; cover with plastic wrap or a damp cloth. Allow it to rise at room temperature for about an hour, or until doubled in size.
  4. [Step] Preheat Oven: About 30 minutes before baking, preheat your oven to its highest setting (typically around 475°F -500°F/245°C -260°C) with a pizza stone or baking sheet inside.
  5. [Step] Shape Pizza Base: Once risen, punch down the dough gently and transfer it back onto a floured surface. Roll out into a circle approximately 10 inches in diameter, keeping edges slightly thicker if desired for crust.
  6. [Step] Assemble Pizza: Carefully transfer rolled-out dough onto parchment paper or directly onto pizza peel if using one. Spread marinara sauce evenly over base; leave some space around edges for crust. Arrange mozzarella slices on top of sauce; season lightly with salt and pepper.
  7. [Step] Bake Your Pizza: Use parchment paper to slide your pizza onto preheated stone/baking sheet. Bake for about 10–12 minutes, or until cheese is bubbly and crust is golden brown.
  8. [Step] Add Finishing Touches: Remove from oven; top with fresh basil leaves immediately while hot. Drizzle with extra virgin olive oil before slicing into wedges.