Homemade dough gets its chewy, blistered crust from a simple yeasted base that rises until pillowy, then gets stretched thin and baked hot and fast on a preheated stone for those classic charred edges. The sauce is where this pizza really shines — whole peeled tomatoes crushed by hand with grated garlic, oregano, and a pinch of red pepper flakes for a bright, slightly chunky finish that tastes like it came from a real pizzeria. A drizzle of olive oil under the sauce keeps the crust from going soggy and adds richness to every bite. Torn fresh basil scattered on right after baking gives it that fragrant, herby lift, and the whole thing comes out of the oven with deep golden edges and irregular browned spots across the top. It's an easy weeknight project that still feels like a treat, and it's a solid pick to keep in your lactose free dinner rotation.
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In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until foamy and fragrant.
In a large mixing bowl, whisk together the flour and 1 tsp kosher salt. Pour in the yeast mixture and 1 tbsp olive oil, then stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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