Ingredients:

  • 2 cups (250g) All-Purpose Flour, plus more for dusting
  • 1 teaspoon (5g) Active Dry Yeast
  • 1 teaspoon (6g) Granulated Sugar
  • ¾ teaspoon (4.5g) Salt
  • 1 cup (240ml) Warm Water (105-115°F / 40-46°C)
  • ¼ cup (60ml) Olive Oil, plus more for greasing
  • ¼ cup (56g) Unsalted Butter, melted
  • 2 tablespoons (30ml) Olive Oil
  • 1 small Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 (28 ounce / 794g) can Crushed Tomatoes
  • 1 (15 ounce / 425g) can Tomato Sauce
  • 1 teaspoon (3g) Dried Oregano
  • ½ teaspoon (1.5g) Dried Basil
  • ¼ teaspoon (0.5g) Red Pepper Flakes (optional)
  • Salt and Black Pepper to taste
  • 1 pound (454g) Low-Moisture, Part-Skim Mozzarella Cheese, sliced or shredded
  • Your Favorite Pizza Toppings (e.g., Pepperoni, Italian Sausage, Mushrooms, Bell Peppers) – Approximately 1-2 cups (240-480ml) total
  • Grated Parmesan Cheese (optional)
  • Fresh Basil Leaves (optional)

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand until foamy.
  2. Whisk together flour and salt in a separate bowl.
  3. Add yeast mixture, olive oil, and melted butter to the flour. Mix until a shaggy dough forms.
  4. Knead on a lightly floured surface until smooth and elastic (or use a stand mixer with a dough hook).
  5. Place in a greased bowl, turning to coat. Cover and let rise until doubled (approx. 1 hour).
  6. Heat olive oil in a saucepan over medium heat.
  7. Sauté onion until softened. Add garlic and cook until fragrant.
  8. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper.
  9. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally.
  10. Preheat oven to 425°F (220°C).
  11. Generously grease the cast iron skillet or deep-dish pan with olive oil.
  12. Punch down the dough and roll it out into a large circle, about 14-15 inches in diameter.
  13. Carefully transfer the dough to the prepared pan, pressing it up the sides to create a high crust edge.
  14. Layer the mozzarella cheese over the bottom of the crust.
  15. Add your chosen toppings on top of the cheese.
  16. Pour the tomato sauce over the toppings, spreading it evenly.
  17. Bake for 35-45 minutes, or until the crust is golden brown and the cheese is bubbly. If the crust is browning too quickly, tent with foil.
  18. Let the pizza cool for a few minutes before slicing and serving. Garnish with grated Parmesan cheese and fresh basil, if desired.