Ingredients
Method
Make the Dough
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, and 1 tablespoon olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet.
- Place dough in an oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 2-3 hours until doubled in size.
Prepare for Baking
- Place a pizza stone on the bottom rack of your oven and preheat to 500°F for at least 45 minutes.
- Punch down the dough and turn it onto a floured surface. Roll or stretch into a 12-inch circle, leaving the edges slightly thicker.
- Transfer dough to a pizza peel or inverted baking sheet dusted with cornmeal.
Assemble and Bake
- Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
- Distribute mozzarella slices evenly over the sauce. Drizzle with 1 tablespoon olive oil.
- Quickly slide the pizza onto the hot stone. Bake for 10-12 minutes until the crust is golden brown and cheese is bubbling.
- Remove from oven and immediately top with fresh basil leaves. Drizzle with remaining olive oil and sprinkle with kosher salt.
- Let cool for 2-3 minutes before slicing and serving.
Notes
For best results, let the dough rise slowly in the refrigerator for up to 3 days - this develops better flavor. If you don't have a pizza stone, use an inverted heavy baking sheet preheated in the oven. Fresh mozzarella can release water, so pat it dry with paper towels before using to prevent soggy pizza.