Ingredients:

  • 4 cups (500g) All-Purpose Flour
  • 2 1/4 teaspoons (7g) Instant Dry Yeast
  • 1 1/2 cups (355ml) Warm Water (105-115°F / 40-46°C)
  • 1/4 cup (60ml) Olive Oil + more for greasing the pan
  • 2 teaspoons (12g) Salt
  • 1 teaspoon (4g) Sugar
  • 2 tablespoons (30ml) Olive Oil
  • 2 cloves Garlic, minced
  • 28 ounces (800g) Canned Crushed Tomatoes
  • 1 teaspoon (2g) Dried Oregano
  • 1 teaspoon (2g) Dried Basil
  • 1/2 teaspoon (3g) Salt, or to taste
  • 1/4 teaspoon (1g) Black Pepper, or to taste
  • Pinch of Sugar
  • 12 ounces (340g) Shredded Mozzarella Cheese
  • Your favourite pizza toppings: Pepperoni slices, cooked sausage, sliced mushrooms, onions, peppers, etc.

Instructions:

  1. Combine flour, yeast, sugar, and salt in a bowl. Add warm water and olive oil and mix until a shaggy dough forms.
  2. Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  3. Place dough in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds). Stir in crushed tomatoes, oregano, basil, salt, pepper, and a pinch of sugar. Simmer for 15 minutes, stirring occasionally.
  5. Preheat oven to 450°F (232°C). Grease a 9x13 inch baking pan generously with olive oil.
  6. Gently stretch or roll the dough to fit the pan. Press it evenly into the pan, pushing it to the edges.
  7. Cover and let rest for 20 minutes. This gives it a great airy texture!
  8. Spread the tomato sauce evenly over the dough. Sprinkle with mozzarella cheese and your desired toppings.
  9. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Let the pizza cool slightly before slicing and serving.