Level: Easy
Yield: 1 (13 by 18-inch) pizza
Total: 2 hr 10 min
Prep: 30 min
Inactive: 1 hr 10 min
Cook: 30 min
- 2 tablespoons extra-virgin olive oil, plus more for greasing the pan
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1 (28-ounce) can whole peeled tomatoes, drained and hand-crushed (San Marzano recommended)
- Kosher salt and freshly ground black pepper
- 1 recipe fresh pizza dough, recipe follows
- 1 (8-ounce) ball fresh buffalo mozzarella, drained of water
- 1/2 bunch fresh basil leaves
Fresh Pizza Dough:
- 2 packages active dry yeast
- 2 teaspoons sugar
- 2 cups warm water (100 to 110 degrees F)
- 2 tablespoons kosher salt
- 6 cups unbleached all-purpose flour, plus extra for dusting
- 2 tablespoons extra-virgin olive oil, plus extra for the bowl
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- Preheat the oven to 450 degrees F. Place a jelly roll pan or half sheet pan inside to heat up, building that perfect crispy base for your dream pizza.
- Start by preparing the vibrant tomato sauce. In a large sauté pan over medium heat, warm 2 tablespoons olive oil, then add the sliced garlic, thyme, and oregano. Cook until fragrant and irresistible, then stir in the hand-crushed tomatoes. Season with salt and pepper, simmer for 7 to 8 minutes to deepen those fresh flavors, and set aside.
- Grab the sizzling pan from the oven, drizzle with olive oil, and get ready to create magic. Divide the dough, saving half for your next craving. Stretch one portion slightly larger than the pan, nestle it in with edges rising like a golden rim. Ladle on the sauce, tear the creamy buffalo mozzarella and scatter it generously, then tear basil leaves over the top. Finish with a drizzle of olive oil, salt, and pepper. Bake until the crust is gorgeously golden and cheese bubbles dreamily, 15 to 18 minutes. Slice into pizza perfection!
Fresh Pizza Dough:
- In a small bowl, gently stir the yeast, sugar, and warm water until dissolved. Let it rest 5 to 10 minutes until foamy and aliveyour dough's best friend is ready!
- For stand mixer magic: Pulse salt and flour in the bowl. Add the yeast mix on low until incorporated, then medium speed for 2 minutes until a ball forms. Drizzle in olive oil, pulse, and scrape as needed. Test by squeezing: too dry? Add water. Sticky? Flour by the tablespoon. Knead on a floured surface to smooth, elastic bliss.
- By hand for that personal touch: In a large bowl, mix yeast with salt and 2 tablespoons olive oil. Gradually stir in flour until too stiff, then knead in the rest until soft yet not stickyadjust with water or flour one tablespoon at a time. Knead 10 minutes to silky smoothness.
- Form into a ball, nest in an oiled bowl (turn to coat), cover with plastic or a damp towel, and let rise in a cozy spot until doubled, about 1 hour. Your homemade crust awaits its starring role!
- Remove from the oven, slice, and serve hotpure joy in every bite.
