Premium Homemade Italian Pizza

In a large bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until a foamy layer forms on top, indicating the yeast is active.

Add all-purpose flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy, cohesive dough forms.

Turn the dough out onto a lightly floured surface and knead continuously for 8-10 minutes. The dough should become smooth, elastic, and no longer sticky.

Lightly oil a clean bowl, place the kneaded dough in it, and turn once to coat. Cover the bowl tightly with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the pizza sauce. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally. Remove from heat and let cool completely.

About 30-60 minutes before baking, preheat your oven to its highest temperature (220-250°C / 450-500°F) with a pizza stone or steel inside. This ensures a crispy crust.

Gently punch down the risen dough to release air. Divide it into two equal portions for two medium pizzas. On a lightly floured surface or using semolina, stretch or roll each portion into a 10-12 inch (25-30 cm) circle.

Carefully transfer one shaped dough circle onto a pizza peel generously dusted with semolina. Spread a thin, even layer of the cooled tomato sauce over the dough, leaving about a 1-inch border for the crust. Distribute half of the fresh mozzarella over the sauce.

Carefully slide the assembled pizza from the peel onto the preheated pizza stone or steel in the oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized. Repeat with the second pizza.

Using the pizza peel, carefully remove the hot pizza from the oven. Garnish immediately with fresh basil leaves and a light drizzle of extra virgin olive oil. Let it cool on a cutting board for a few minutes before slicing and serving.