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In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for 5-10 minutes, or until the yeast becomes frothy.
In a large mixing bowl, combine the flour, salt, and garlic powder (if using). Add the yeast mixture and olive oil. Mix until the dough starts to come together, then knead it on a floured surface for about 5-7 minutes, until smooth and elastic.
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a damp towel. Let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Prepare the Pizza Sauce:
While the dough is rising, make the pizza sauce. Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes, oregano, salt, sugar, and black pepper. Stir to combine and simmer for 10-15 minutes to let the flavors meld. Set aside to cool.
Shape the Dough:
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it’s preheating. Punch down the risen dough and divide it into two equal portions for two smaller pizzas or keep it whole for one large pizza.
On a floured surface, roll the dough out to your desired thickness. Transfer the rolled dough onto a parchment paper-lined baking sheet or pizza peel if using a pizza stone.
Assemble the Pizza:
Spread a thin layer of pizza sauce over the dough, leaving a small border for the crust. Sprinkle a generous amount of shredded mozzarella cheese over the sauce, followed by grated Parmesan cheese. Add your desired toppings, such as pepperoni, mushrooms, or veggies.
Bake the Pizza:
If using a baking sheet, transfer the pizza to the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If using a pizza stone, carefully slide the pizza onto the hot stone and bake for 10-12 minutes.
For an extra crispy crust, brush the outer crust with a little olive oil before baking.
Serve:
Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh basil leaves, if desired, and slice into pieces.
Serving and Storage Tips
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