Instructions

• In a large mixing bowl, combine the Italian "00" flour and kosher salt. In a separate small bowl, dissolve the active dry yeast and granulated sugar in the room temperature water. Let it sit for about 5 minutes until it becomes frothy. Gradually pour the yeast mixture into the flour while mixing with a wooden spoon until a shaggy dough forms.
• Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as you knead.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1-2 hours, or until it doubles in size.
• While the dough is rising, prepare the pizza sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed tomatoes and season with salt and pepper to taste. Simmer for about 10-15 minutes, then remove from heat.
• As the dough finishes rising, preheat your oven to its highest setting, usually around 500°F (260°C). If using a pizza stone, place it in the oven to heat up as well.
• Once the dough has risen, punch it down to release the air. Divide the dough into 2-4 equal pieces, depending on how large you want your pizzas. On a floured surface, gently stretch each piece into a round shape about 10-12 inches in diameter. Avoid using a rolling pin to maintain the air bubbles in the crust.
• Transfer the shaped dough onto a floured pizza peel or baking sheet. Spread a generous amount of the prepared tomato sauce over the base, leaving a small border around the edges. Arrange the sliced fresh mozzarella evenly on top and finish with torn basil leaves.
• Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 8-10 minutes, or until the crust is golden and the cheese is bubbling and slightly charred.
• Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Serve hot, garnished with additional fresh basil if desired.