Margherita Sheet-Pan Pizza

Ingredients

• 170 g All-purpose flour
• 110 ml Warm water
• 1 tsp Active dry yeast
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 200 g Crushed tomatoes
• 1/2 tsp Garlic powder(optional)
• 1/2 tsp Dried oregano(optional)
• 150 g Fresh mozzarella
• 10 g Fresh basil leaves

Instructions

1. 1

   Prep (15 minutes): Heat oven to 220°C / 425°F. In a bowl, mix warm water and yeast; let sit 5 minutes until foamy. Stir in olive oil and salt, then add flour and mix until a soft dough forms. Spread dough evenly onto a lightly oiled 9x13 in (23x33 cm) sheet pan, pressing to the edges.

2. 2

   Prep (15 minutes): Spoon crushed tomatoes over the dough and spread into an even layer. Season with garlic powder and oregano if using.

3. 3

   Cook (18 minutes): Bake until the crust is thin and golden and the cheese is melted and lightly browned, about 18 minutes.

4. 4

   Finish: Tear mozzarella into pieces and scatter over the hot pizza during the last 5 minutes of baking (or add at the start if you prefer). Remove from oven, top with fresh basil, slice, and serve.