Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5ml) sugar
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing the skillet
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) dried basil
  • Salt and black pepper to taste
  • 1 pound (454g) mozzarella cheese, shredded
  • Your favourite pizza toppings (e.g., pepperoni, sausage, mushrooms, onions, peppers - amounts to your liking)

Instructions:

  1. In a mixing bowl, dissolve sugar and yeast in warm water. Let stand for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook attachment.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough rises, heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  6. Preheat oven to 450°F (232°C).
  7. Punch down the risen dough and press it evenly into the greased cast iron skillet, pushing it up the sides to create a raised edge.
  8. Spread the tomato sauce evenly over the dough. Top with mozzarella cheese and your desired toppings.
  9. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Check after 20 minutes to avoid over-browning.
  10. Let the pizza cool in the skillet for a few minutes before slicing and serving.