Ingredients
Scale
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (about 110°F)
- 3 ½ cups all-purpose flour, plus extra for dusting
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup crushed San Marzano tomatoes (or any high-quality canned plum tomatoes)
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves (about 12 leaves)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Substitution Tips: If you can’t find San Marzano tomatoes, regular canned plum tomatoes work well—just crush them by hand for a more rustic sauce. For mozzarella, buffalo mozzarella adds a creamy richness, though regular fresh mozzarella is perfectly fine. And if you prefer a gluten-free option, a well-reviewed gluten-free pizza dough mix can be swapped for the all-purpose flour.
Instructions
- In a small bowl, sprinkle the yeast over the warm water and add the sugar. Let it sit for 5 to 10 minutes until frothy. This step reminds me of how Mama Lou would patiently wait for the dough to rise, telling stories of her childhood while the yeast worked its magic.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until the dough begins to come together.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough feels sticky, sprinkle a little more flour. Kneading dough was always a moment Ouma and I cherished—we’d take turns and laugh as flour dusted the air like tiny clouds.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Preheat your oven to 500°F (or as high as it will go) and place a pizza stone or inverted baking sheet inside to heat up. This high heat is crucial for that perfect, blistered crust that Mama Lou’s pizzas were famous for.
- Once the dough has risen, punch it down gently and divide it into two equal portions for two pizzas. Roll out one portion on a floured surface into a 12-inch circle.
- Transfer the dough to a piece of parchment paper (this will help you slide it onto the hot stone). Spread a thin layer of crushed tomatoes evenly over the surface, leaving a small border for the crust.
- Distribute the fresh mozzarella slices evenly on top of the sauce. Tear a few basil leaves and scatter them over the cheese.
- Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 7-10 minutes, until the crust is golden and bubbly, and the cheese is melted with spots of golden brown.
- Remove the pizza from the oven and immediately brush the crust with a little olive oil. Sprinkle with sea salt and freshly ground black pepper to taste. Garnish with the remaining fresh basil leaves.
- Repeat the process with the second dough portion or save it for another day. I love how making two pizzas means you can share one with family and keep one for a cozy night in—just like Mama Lou’s kitchen, always full of generosity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
