Homemade pizza with a soft, lightly crisp crust, quick tomato sauce, melted mozzarella, and fresh basil. The dough ferments just long enough to gain elasticity without turning dinner into an all-day project, while a hot oven delivers browned edges and a firm center.
Turn what you find into an experience you can actually bring to your kitchen.
Mix the warm water with the dry yeast and white sugar and rest for 5 minutes. Some foam or activity should appear on the surface; if it remains completely inactive, replace the yeast before using the flour.
Add the flour, two thirds of the salt, and three fifths of the olive oil. Mix into a dough and knead for 7 to 8 minutes, until smooth, elastic, and only slightly tacky, while being able to pull away from the bowl without tearing.
Shape the dough into a ball and place it in the lightly oiled bowl. Cover and ferment in a warm place for 40 minutes, until the dough looks clearly puffed and aerated. During the final 20 minutes, preheat the oven to 240°C.
While the dough ferments, finely chop the tomato and cook it in a saucepan with the ground garlic, dried oregano, remaining salt, and remaining olive oil for 8 to 10 minutes over medium heat. The sauce is ready when thick yet still juicy, with no separate watery layer at the bottom.
Transfer the dough to a parchment-lined baking tray and stretch it by hand from the center outward, leaving a slightly thicker rim. The center should be thin but sturdy, with no translucent spots or holes.
Spread the sauce over the crust, leaving the rim uncovered, and distribute the mozzarella evenly. Bake at 240°C for 12 to 15 minutes, until the rim is well browned, the bottom feels firm when lifted, and the cheese is fully melted and bubbling.
Rest the pizza for 3 minutes, scatter over the fresh basil, and slice. It should have a browned, lightly crisp rim, a flexible but firm center, and still-melted mozzarella, with no watery layer of sauce underneath. And that's it! The delivery box can take the night off. 😌
