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Prepare the pizza dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let sit for 5-10 minutes, or until foamy.

Stir in the salt and 2 tablespoons of olive oil. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.

Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough rises, prepare your toppings. In a small bowl, whisk together the extra virgin olive oil, minced garlic, salt, and black pepper. Set aside.

Preheat your oven to 475°F. If you have a pizza stone or steel, place it in the oven during preheating. Otherwise, prepare a baking sheet or pizza pan.

Once the dough has risen, punch it down gently to release the air. Transfer to a lightly floured surface and gently stretch or roll it into a 12-14 inch circle.

Carefully transfer the dough to a piece of parchment paper (if using a pizza stone) or directly onto your prepared baking sheet/pizza pan.

Brush the dough evenly with the olive oil and garlic mixture, leaving a 1/2 inch border for the crust. Distribute the fresh mozzarella cheese over the oiled dough, then arrange the sliced tomatoes on top.

Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, slide the pizza directly onto the stone.

Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. If desired, drizzle with balsamic glaze.

Let the pizza cool for a few minutes before slicing and serving.


Prepare the pizza dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let sit for 5-10 minutes, or until foamy.

Stir in the salt and 2 tablespoons of olive oil. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.

Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough rises, prepare your toppings. In a small bowl, whisk together the extra virgin olive oil, minced garlic, salt, and black pepper. Set aside.

Preheat your oven to 475°F. If you have a pizza stone or steel, place it in the oven during preheating. Otherwise, prepare a baking sheet or pizza pan.

Once the dough has risen, punch it down gently to release the air. Transfer to a lightly floured surface and gently stretch or roll it into a 12-14 inch circle.

Carefully transfer the dough to a piece of parchment paper (if using a pizza stone) or directly onto your prepared baking sheet/pizza pan.

Brush the dough evenly with the olive oil and garlic mixture, leaving a 1/2 inch border for the crust. Distribute the fresh mozzarella cheese over the oiled dough, then arrange the sliced tomatoes on top.

Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, slide the pizza directly onto the stone.

Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. If desired, drizzle with balsamic glaze.

Let the pizza cool for a few minutes before slicing and serving.
