Preparation

• In a large mixing bowl, combine the warm water and yeast. Let sit for 5 minutes until foamy. Add olive oil and salt. Gradually mix in the flour until a dough forms. Knead for 10 minutes until smooth and elastic. Cover and let rise for 1 hour.
• In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 15 minutes, stirring occasionally. Remove from heat and let cool.
• Place a pizza stone in the oven and preheat to 475°F (245°C). Ensure the stone is fully heated to achieve a crispy crust.
• Divide the dough into two equal portions. Roll each portion into a round shape on a lightly floured surface. Transfer to a pizza peel or baking sheet lined with parchment paper.
• Spread a layer of sauce over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese and add desired toppings like pepperoni, bell peppers, and mushrooms.
• Carefully transfer the pizza onto the preheated pizza stone. Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly.
• Remove the pizza from the oven and let cool for a few minutes before slicing. Serve hot with a side salad or garlic bread.
• Allow any leftover pizza to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven for best results.
• To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before reheating.