For the Dough
- 1 1/2 cups flour
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- 1 tablespoon olive oil + extra to coat bowl
For the Marinara Sauce
- 2 14.5 ounce cans diced tomatoes (alternatively, if you do not have an immersion blender, you can use pureed tomatoes)
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 2 tablespoons red wine
- 2 large, fresh basil stem with leaves
- 1 large, fresh stem oregano with leaves
For the Toppings
- 8 ounces fresh mozzarella ball, thinly sliced
- Fresh basil, julienned plus several small leaves
- Ground black pepper, to garnish
- Make the dough: Gently stir together yeast, sugar, and 1/2 cup hot water in a small bowl. Let sit for 5 minutes, until bubbling, to activate the yeast.
- In a large bowl or the bowl of a standing mixer, stir together flour and salt.
- Once yeast is activated, add the yeast mixture and olive oil to the flour, stirring until it just comes together to form a sticky dough.
- On a lightly floured surface, form the dough into a ball. Knead the dough for about 2-3 minutes until smooth. If too sticky, add more flour a tablespoon at a time. (If using a standing mixer, use the dough hook to knead the dough.)
- Rub the large bowl with olive oil. Transfer the dough to the bowl and turn it to coat. Cover the bowl with plastic wrap and place in a warm area for 1 hour, allowing dough to rise.
- Make the Marinara Sauce: While the dough is rising, heat a small pot with the 2 tablespoons olive oil over medium heat. Add garlic and stir frequently, cooking for 30 seconds to 1 minute, until fragrant. Pour in red wine and scrape up any browned bits on the bottom of the pot.
- Stir in tomatoes and blend together using an immersion blender (skip blending if using tomato puree). Bring to a boil. Add the basil and oregano, stirring into the tomato mixture. Reduce to a simmer and cook for 20 minutes until slightly reduced. Remove from heat and let cool.
- Assemble the Pizza: Preheat the oven to 425˚F.
- Turn risen dough out onto a lightly floured surface. Punch down and using a rolling pin, roll out into a a flat disk shape of desired size and thickness. You can also use your hands to gently tug the dough into the desired shape. Place onto a greased or parchment paper covered baking sheet.
- Spread the dough with as much cooled marinara sauce as desired, and slices of mozzarella.
- Bake for 20 minutes, until crust is golden and cheese is melted and bubbling. Remove from oven and top with basil and freshly ground black pepper.