Rye Free Classic Cheese Pizza

Total time1 hr 37 min

Prep time25 min

Cook time12 min

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
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2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
1 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole peeled tomatoes, drained
1 clove garlic, finely grated
½ tsp dried oregano
½ tsp kosher salt
¼ tsp crushed red pepper flakes (optional)

For the topping

8 oz low-moisture mozzarella, shredded
1 tbsp olive oil

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until foamy and fragrant.
2
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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