• Wheat flour — 300.0 g
• Dry yeast — 2.0 tsp
• Water — 1.0 cup
• Olive oil — 4.0 tbsp
• Sugar — 1.0 tsp
• Salt — NaN
• Mozzarella cheese — 300.0 g
• Grated Parmesan — 8.0 tbsp
• Crushed canned tomatoes — 800.0 g
• Olive oil (for topping) — 2.0 tsp
• Dried basil — 1.0 tsp
• Salt (for sauce) — NaN

📘 Instructions

1. Step 1: 1. Dissolve sugar and yeast in warm water (36–37°C). Let sit for 10 minutes until foamy.
2. Step 2: 2. Add olive oil and a pinch of salt. Gradually mix in flour and knead until the dough is smooth and elastic.
3. Step 3: 3. Cover with a cloth and let rise in a warm place for 30 minutes.
4. Step 4: 4. Once risen, knead again briefly and roll out on a floured surface into a 1 cm thick round.
5. Step 5: 5. Rinse and pit the olives (if using), slice mozzarella thinly.
6. Step 6: 6. Place the dough on a greased baking tray. Spread crushed tomatoes over the surface, season with salt and basil.
7. Step 7: 7. Top with mozzarella slices, olives, and grated Parmesan. Drizzle with olive oil.
8. Step 8: 8. Bake in a preheated oven at 220°C for 25–30 minutes until golden and bubbly.
9. Step 9: 9. For a crispier crust, bake on a pizza stone or metal mesh tray at 180–200°C.