📖 Instructions

1. First, bloom the yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy. This means the yeast is active and ready to go!
2. Next, make the dough: In a large mixing bowl, combine the flour and salt. Add the bloomed yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Knead, knead, knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. It should feel soft and pliable. If its too sticky add some flour, gradually, until its just right. I miss my grandma.
4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Think about it kinda like a little cloud that's about to bring pizza goodness.
5. Preheat the oven (seriously!): Preheat your oven to 500°F (260°C) with a pizza stone inside. If you don’t have a pizza stone, you can use a baking sheet, but the crust won't be quite as crispy. I use a pizza stone. It's good!
6. Make the sauce: While the dough is rising, make the tomato sauce. In a saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. I think i burnt it last time though.
7. Add tomatoes and herbs: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. This is where the magic happens. All the aromas are gonna make you want to eat it up right away!
8. Punch it down (get your stress out!): Once the dough has doubled, punch it down to release the air. This is strangely satisfying.
9. Divide and shape: Divide the dough in half. On a lightly floured surface, use a rolling pin or your hands to stretch and shape each half into a 12-inch circle. Aim for an even thickness.
10. Pre-bake the crust (secret step!): Carefully transfer each pizza crust to a pizza peel dusted with cornmeal. Pre-bake the crusts for 5-7 minutes, or until they’re just starting to set. This prevents a soggy bottom. No one wants a soggy bottom, trust me.
11. Add sauce and cheese: Remove the pre-baked crusts from the oven. Spread a thin layer of tomato sauce over each crust, leaving a small border for the edge. Sprinkle generously with mozzarella cheese.
12. Top it off: Arrange your desired toppings over the cheese. Get creative! Maybe add some olives, mushrooms, peppers or pepperoni. I love adding artichoke hearts. They add something delicious!
13. Bake it to perfection: Carefully slide each pizza onto the preheated pizza stone (or baking sheet) in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Oh yeah, that's what I'm talking about!
14. Garnish and serve: Remove the pizzas from the oven and garnish with fresh basil leaves. Slice and serve immediately. Enjoy your archaeological find!