2 ¼ tsp (1 packet) active dry yeast
1 tsp sugar
¾ cup warm water (about 40°C / 105°F)
2 cups all-purpose flour (plus extra for dusting)
1 tsp salt
1 tbsp olive oil

1 cup canned crushed tomatoes
1 clove garlic, minced
1 tbsp olive oil
½ tsp dried oregano
½ tsp dried basil (or fresh basil leaves, chopped)
Salt and pepper to taste

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
In a large bowl, mix the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Heat olive oil in a small pan over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in crushed tomatoes, oregano, basil, salt, and pepper. Let it simmer for 10-15 minutes, then cool slightly.

Preheat your oven to its highest setting (250°C/480°F) and place a pizza stone or baking tray inside to heat.
Punch down the dough and roll it out on a floured surface into your desired shape (round or rectangular).
Transfer the dough to parchment paper for easier handling.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Add cheese and your chosen toppings.

Carefully transfer the pizza (on parchment paper) onto the hot stone or tray.
Bake for 8-12 minutes, or until the crust is golden and the cheese is bubbling.
Remove from the oven and let it cool for a minute. Top with fresh basil if desired.

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