📖 Instructions

1. Preheat your oven to 475°F (246°C). If you have a pizza stone, place it in the oven while it preheats. This helps create a crispy crust.
2. In a large bowl, whisk together the flour, sugar, salt, and yeast. Make sure your yeast isn't expired; that can ruin the whole dough.
3. Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms. I sometimes add a pinch of garlic powder to the dough for extra flavor.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Don't overdo it, or your pizza will be tough!
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size. I like to put mine in a slightly warm oven (turned off, of course!).
6. While the dough is rising, prepare the pizza sauce. In a medium bowl, combine the tomato paste, crushed tomatoes, garlic powder, onion powder, dried oregano, dried basil, sugar, salt, and pepper. Adjust seasonings to your liking. Sometimes I add a pinch of red pepper flakes for a little kick.
7. Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it out into a 12-inch circle or whatever shape you like. Don't worry if it's not perfect; rustic is charming!
8. Transfer the dough to a baking sheet or pizza peel dusted with cornmeal. If you're using a pizza stone, this will help the pizza slide onto it easily.
9. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
10. Sprinkle the shredded mozzarella cheese evenly over the sauce. Don't skimp on the cheese; it's what makes pizza so good!
11. Arrange the sliced dill pickles over the cheese. Feel free to use as many pickles as your heart desires. I like to pat them dry with a paper towel first to remove excess moisture.
12. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If the crust is browning too quickly, you can tent it with foil.
13. Remove from the oven and let cool slightly before slicing and serving. I like to sprinkle a little fresh dill over the top for garnish. Enjoy your pizza with dill pickles!