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Enter HereFor crust:
● Olive oil, for greasing
● 2 1/4 cups all-purpose flour, plus more for dusting
● 3/4 cup warm water (110-115°F)
● 2 tsp. granulated sugar
● 2 tsp. instant yeast
● 1 1/2 tsp. kosher salt
For topping:
● 1 (8 oz) can tomato puree
● 1 clove garlic, finely grated
● 1/4 tsp. dried oregano, plus more for garnish
● 1/4 tsp. kosher salt
● 1/8 tsp. crushed red pepper flakes, plus more for garnish
● 1 cup shredded mozzarella cheese
Prep time: 20 minutes
Cook time: 8 minutes
Total Time: 28 minutes (plus resting time)
Serves: 4
1. For crust: Generously grease a large bowl with olive oil and set aside. Combine flour, water, sugar, yeast and salt in the bowl of a stand mixer. Mix on medium speed until a smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 2 hours, or refrigerate overnight. (If refrigerating dough, allow it to rest at room temperature for 2 hours before rolling out.)
2. Place pizza stone in the oven and preheat to 500°F. In a small bowl, combine tomato puree, garlic, oregano, salt and crushed red pepper flakes. On a lightly floured surface, press dough into a 14-inch round circle. Spread tomato mixture over dough, leaving a 1/2-inch border. Top with mozzarella. Quickly slide pizza onto preheated pizza stone.
3. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes. Slice and serve with dried oregano and crushed red pepper flakes.
