Crispy Homemade Pizza with Uncooked Tomato Sauce

In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This activates the yeast.

In a large bowl, mix flour and salt. Pour in the activated yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then transfer to a lightly floured surface.

Knead the dough for 8-10 minutes until it becomes smooth and elastic. Place the dough in an oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.

While the dough is rising, prepare the sauce. In a bowl, combine the crushed fresh tomatoes, minced garlic, chopped fresh basil, dried oregano, 2 tablespoons of olive oil, salt, and black pepper. Mix well. The sauce should not be cooked.

Preheat your oven to 220°C (425°F). If you have a pizza stone or baking steel, place it in the oven during preheating for a crispier crust.

Once the dough has risen, gently punch it down and transfer it to a lightly floured surface. Gently stretch or roll the dough into a 12-14 inch circle, to your desired thickness.

Carefully transfer the shaped dough to a pizza peel dusted with semolina flour or a baking sheet lined with parchment paper. Spread the uncooked tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle with shredded mozzarella cheese, then arrange your pepperoni or other preferred toppings.

Carefully slide the pizza into the preheated oven (onto the pizza stone/steel or baking sheet). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Remove the pizza from the oven. Let it cool for 1-2 minutes before slicing and serving hot. Enjoy your crispy homemade pizza!