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1
First make the marinara (the recipe makes much more than youll need for the pizza, but it freezes great & is excellent with pasta):
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2
Add olive oil to large pot or saucepan over medium heat.
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3
Add garlic and stir until its translucent about 7 or 8 minutes.
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4
Add canned tomatoes, oregano, salt and pepper and bay leaves and stir together.
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Turn heat to low and simmer for about an hour.
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6
Taste frequently.
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Its delicious.
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8
While the marinara is simmering, preheat the oven to 450.
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9
If youre using a pizza stone, make sure to place it on the bottom rack of the oven and give it plenty of time to heat up.
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10
Now onto the pizza dough:
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11
Combine the flour and 1 teaspoon of salt in a large mixing bowl.
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12
Add warm water to a separate small bowl and sprinkle the yeast on top until it is foamy (about 10 minutes or so).
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13
Im lazy, so I actually do this in the measuring cup instead of a separate bowl fewer dishes.
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14
When the yeast is ready, add the water to the flour and salt mixture and add the olive oil.
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15
Mix with a fork until mostly combined and then mix using your hands until you have a nice, sticky ball.
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16
Knead the dough for about a minute or until smooth.
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17
Lightly coat the bottom of the bowl with olive oil and add the ball of dough, turning once to coat the dough with oil.
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18
Cover with a damp towel or plastic wrap and set aside.
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19
Let the dough rise for 1 1 1/2 hours.
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20
Once the dough has risen, place onto a floured surface and gently pat down to remove the air.
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21
I actually like to roll out my dough on a piece of aluminum foil and then keep it on the foil to cook on the pizza stone for about three minutes.
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22
This adds extra crispiness to the crust and makes it easier to work with when you add toppings.
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23
After it has cooked for three minutes, remove the dough from the foil and add the toppings.
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24
Spread the fresh marinara all over the pizza.
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25
Add the fresh mozzarella and sliced fresh basil.
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26
Bake at 450 degrees directly on the pizza stone for 5-6 more minutes until done.
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27
Bon appetit!
