Description
A delicious homemade pizza with a crispy crust and flavorful toppings.
Ingredients
Scale
- ⅓ cup warm water (between 100-110°F)
- 1 teaspoon active dry yeast
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil (plus 1–2 teaspoons more for greasing the bowl)
- 1 cup all-purpose flour
- ½ tablespoon olive oil
- 1 clove garlic (minced)
- ½ cup canned crushed tomatoes (4-ounces)
- 1 teaspoon tomato paste
- ¼ teaspoon sugar
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- 1½ cups shredded mozzarella cheese (5-ounces)
- 15 slices pepperoni (1-ounce)
Instructions
- Pour ⅓ cup of warm water (100-110°F) into a large bowl. Use an instant read thermometer to make sure the water is between 100 and 110 degrees Fahrenheit. Water hotter than 130 degrees can harm the yeast. If you don’t have a thermometer, the water should feel warm to the touch, not hot.
- Sprinkle the yeast over the water and let it sit for about two minutes. It should begin to foam slightly.
- Stir in the sugar, salt, garlic powder, and olive oil.
- Stir in the flour until the dough begins to form. If the dough feels too wet, add a small amount of flour until it is easy to handle.
- Turn the dough onto a lightly floured surface. Knead for about three minutes, adding flour a teaspoon at a time only if the dough is sticky. The dough should become soft and smooth as you knead; the dough may look shaggy at first but will smooth out as you work with it.
- Lightly oil a large bowl. Place the dough inside and turn it so all sides are coated. Cover the bowl and let the dough rise in a warm spot for about thirty minutes or until it has doubled in size. Tip: If your kitchen is cold, place the dough in the oven. Warm the oven for one minute, turn it off, and set the dough inside. Sometimes the oven light alone provides enough warmth.
- Heat olive oil in a 1-quart saucepan over medium heat. Add the garlic and cook for about thirty seconds.
- Stir in the crushed tomatoes, tomato paste, sugar, basil, and salt. Reduce the heat to low and simmer for fifteen minutes, stirring occasionally.
- Preheat the oven to 400°F (200°C).
- Punch down the risen dough. Place it on a lightly floured surface and roll it into a circle or press it into a lightly greased small baking pan. Tip: A quarter sheet pan creates a thin crust. If the dough springs back when rolling, cover it and let it rest for ten minutes.
- Pinch or fold the edges to shape the crust.
- Use a fork to poke holes across the surface to prevent air bubbles.
- Brush the dough lightly with olive oil. Spread a thin layer of sauce over the top, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese evenly over the sauce.
- Arrange slices of pepperoni evenly over the cheese.
- Bake the pizza for 18-20 minutes, or until the cheese is melted and bubbly.
- Let the pizza cool slightly, then slice and enjoy! Note: For thick-crust pizza, roll the dough out less thinly before assembling.
Notes
- For best results, use a thermometer to ensure the water is at the correct temperature for the yeast.
- For a thicker crust, reduce the rolling thickness of the dough.
- The oven light can help create a warm environment for rising dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg