Ingredients
Equipment
Method
- For the dough: In a large bowl, whisk together the flour, yeast, and salt. Gradually add the water and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for at least 2 hours, or until doubled in size. You can also refrigerate the dough for up to 3 days for make-ahead convenience.
- For assembling and baking: Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats.
- On a lightly floured surface, divide the dough into 4 equal portions. Shape each portion into a ball. Gently stretch or roll out each dough ball into your desired pizza shape.
- In a bowl, lightly crush the canned tomatoes with your hands or a fork. Stir in the olive oil and salt.
- Spread a thin layer of the tomato mixture over each pizza dough, leaving a small border for the crust. Top with torn mozzarella cheese, fresh basil leaves, and grated Parmigiano-Reggiano cheese.
- Carefully transfer the pizzas to the preheated oven (onto the baking sheet or pizza stone). Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
- Let the pizzas cool slightly before slicing and serving.
Notes
For a low-carb option, consider using a cauliflower crust recipe. This recipe is designed for flexibility, allowing you to prepare the dough ahead of time for a quicker pizza night. Adjust toppings to your family's preferences.