A hand-stretched dough, crisp and blistered at the edges from a blazing-hot oven, forms the base for a bright, garlicky San Marzano tomato sauce that's simmered low and slow until it's deep red and rich. Torn fresh basil and a finish of flaky sea salt bring that classic pizzeria brightness to every slice, while a good drizzle of olive oil ties the whole thing together. The crust itself is the real showstopper here — thin in the center, pillowy at the border, with just the right chew from a proper knead and rise. It's an easy weeknight project that still feels like something worth slicing at the table with friends. This one's a great pick for a dairy free kitchen, no complicated technique required, just good dough, good sauce, and good toppings done right.
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Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
Add the flour, fine salt, and 2 tbsp olive oil to the yeast mixture and stir 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.
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