It’s finally here. October is National Pizza Month and let us not be confused with National Pizza Day which is February 9. Pizza definitely needs more than one day to be celebrated.

INGREDIENTS:

CRUST

2 cups of all-purpose flour

2/3-cup warm water

1 package of active dry yeast (8 g)

1 tablespoon of olive oil

¼ teaspoon of salt

Pinch of sugar (optional)

STEPS:

Place the water, the olive oil, the yeast, and the sugar in a mixing bowl. Stir well then add the flour and salt then mix at low speed for about 4 minutes.

Place the dough in a bowl, cover with a plastic wrap and set aside for at least 2 hours or until the dough has doubled the size. (The dough can be made the night before)

Spray a pizza sheet with cooking spray or brush very well with olive oil.

Place the dough on the pizza sheet then press and spread it according to the shape of the sheet.

Make fork holes all over the dough, season with the dried oregano then spread the tomato sauce evenly over the dough.

Top with fresh mozzarella cut to pieces, basil leaves and drizzle the pizza with olive oil.

Preheat the oven to 450 degree.

Bake the pizza for 30 to 45 minutes or until the crust is golden brown. 

Let the pizza cool down for about 3 minutes before serving.