Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (about 110°F)
- 2 tablespoons olive oil
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Optional toppings: pepperoni slices, bell peppers, onions
If you fancy a little twist, feel free to substitute whole wheat flour for a rustic touch or add your favorite toppings for a personal flair. The beauty of this recipe lies in its adaptability, much like the ever-changing yet comforting atmosphere of our family kitchen.
Instructions
- Begin by preheating your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- In a large bowl, mix the flour, yeast, salt, and sugar. Make a well in the center and pour in the warm water and olive oil.
- Stir until a dough begins to form. Transfer to a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. This step always reminds me of the rhythmic kneading sessions with my mum, where time seemed to pause.
- Cover the dough with a damp cloth and let it rise in a warm place for about 30 minutes, or until doubled in size. A tip from my mum: the airing cupboard is perfect for this.
- Once risen, punch down the dough and roll it out on a floured surface to your desired thickness. Transfer to a pizza pan or baking sheet.
- Spread the pizza sauce evenly over the dough. Sprinkle mozzarella and Parmesan cheese over the sauce, and add any optional toppings you fancy.
- Sprinkle the oregano and garlic powder on top for that extra layer of flavor.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. The sight of the bubbling cheese is always a joyful reminder of the anticipation of a delicious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
