Ingredients
Equipment
Method
- For the dough: In a large bowl, combine flour, yeast, and salt. Gradually add water and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size. For make-ahead, you can refrigerate the dough for up to 24 hours after the first rise.
- For the sauce: Drain the canned tomatoes, reserving some juice. Crush the tomatoes by hand or with a fork. Stir in olive oil and salt. If using fresh tomatoes, blanch, peel, and crush them, then add olive oil and salt.
- Preheat your oven to its highest setting (usually 500-550°F or 260-290°C) with a pizza stone or baking sheet inside for at least 30 minutes.
- Divide the dough into 4 equal portions. On a lightly floured surface, shape each portion into a pizza crust. You can do this by hand or use a rolling pin.
- Spread a thin layer of tomato sauce over each crust, leaving a small border for the edge. Top with torn mozzarella, basil leaves, and grated Parmigiano-Reggiano cheese.
- Carefully transfer the pizzas to the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Let the pizzas cool slightly before slicing and serving. Enjoy your homemade pizza night!
Notes
Make-ahead tips: The dough can be made up to 24 hours in advance and stored in the refrigerator. You can also prepare the sauce and chop toppings ahead of time. This allows for a quick assembly when you're ready to bake.
Customization: Feel free to add your favorite toppings like pepperoni, mushrooms, or bell peppers. For a keto-friendly option, use a cauliflower crust or a low-carb pizza base.