Instructions

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix well.
3. Add 1 packet (2 1/4 teaspoons) of active dry yeast to the dry mixture. Stir to combine.
4. Gradually add 3/4 cup of warm water (about 110°F / 43°C) and 1 tablespoon of olive oil to the mixture. Stir until a dough forms.
5. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.
7. While the dough is rising, prepare the pizza sauce by blending 1 can (15 oz) of crushed tomatoes with 1 clove of garlic (minced), 1 tablespoon of olive oil, 1 teaspoon of dried oregano, and 1 teaspoon of salt in a bowl. Mix well.
8. Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness, typically about 1/4 inch thick for a crispy crust.
9. Transfer the rolled-out dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
10. Spread the prepared pizza sauce evenly over the dough, leaving a small border around the edges.
11. Tear 8 oz of fresh mozzarella cheese into small pieces and distribute them evenly over the sauce.
12. Sprinkle fresh basil leaves (quantity: 1 and unit: each) over the cheese for added flavor.
13. If desired, add additional toppings such as sliced bell peppers, olives, or pepperoni for customization.
14. Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
15. Remove the pizza from the oven and let it cool for a minute. Slice and serve hot, garnished with more fresh basil if desired.