A crackling, golden crust is the whole point here — hand-stretched, blistered at the edges, and crisp enough to hold up under a generous layer of hand-crushed San Marzano tomato sauce. Garlic and oregano keep that sauce bright and simple, letting the shredded, melty cheese layer take center stage as it bubbles and browns under high heat. A drizzle of olive oil before baking helps everything crisp beautifully, and a shower of fresh basil right out of the oven brings that classic pizzeria fragrance. Baked at true pizzeria temperatures on a hot stone, this one turns out with a shatter-crisp bottom and a soft, chewy interior every time. It's an easy, satisfying pick for a dairy free dinner rotation, and it slices up perfectly for sharing.
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In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and 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 back in the 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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