Classic pizza

Ingredients:

Dough

• 2 and 3/4 cups flour + extra for work
• 1 tbsp coarse salt
• 1 cup warm water (38°C-43°C)
• 2 teaspoons of sugar
• 1 teaspoon active dry yeast
• 2 tbsp olive oil + extra for the bowl

Toppings

• 2 tbsp. l. olive oil
• 1 clove of garlic, grated
• 1/4 - 0.5 tsp red pepper flakes
• 1 and 3/4 cups tomato puree (preferably San Marzano)
• 0.5 tsp dried oregano
• 220 gr. grated dry mozzarella (about 2 tbsp.)

Preparation:

1. Knead the dough:

   
   Combine the flour and salt in a large bowl. Make a well in the center and pour in warm water. Stir in the sugar and yeast and let stand until foamy, 5-10 minutes. Pour olive oil into the well, then stir with a wooden spoon to form a loose dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Transfer to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place until the dough has doubled in size, about 2 hours.
   
2. One hour before baking, place a pizza stone or large inverted baking sheet on the bottom rack of the oven and preheat to 260°C.

3. Prepare the sauce:

   
   Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens slightly, about 1 minute. Add the tomato puree and 2 cups of water. Add the oregano and 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. The sauce can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
   
4. Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 30-35 cm (12-14 in) round. Transfer the dough to a sheet of parchment paper, then slide the parchment and dough onto a pizza peel or an inverted baking sheet.
5. Spread about 1/2 cup sauce in a thin layer over the pizza crust, then sprinkle with 1 cup mozzarella. Place the pizza (directly on the parchment) on the preheated stone. Bake until the crust is golden brown and the cheese is bubbly, 8-10 minutes. Let cool for 1-2 minutes, then slice. Repeat with the remaining dough to make a second pizza.
   
   

   Note

   
   Dry mozzarella, or mozzarella with a low liquid content (semi-skimmed or whole milk), is best for topping. It's saltier than fresh mozzarella and very chewy.