This recipe guides you to create a delicious homemade pan pizza with a crispy crust and flavorful toppings.
Combine the flour, warm water, salt, yeast, sugar, and olive oil in a mixing bowl.
Ensure the water is warm, not hot, to activate the yeast properly.
Knead the dough using a stand mixer with a dough hook attachment until smooth and elastic.
If you don't have a stand mixer, knead the dough by hand for about 10 minutes.
Cover the dough with plastic wrap and let it rise in a warm place until doubled in size.
Place the bowl in a warm area, like near a sunny window or a preheated oven (turned off).
Drain the canned crushed tomatoes using a fine-mesh strainer to remove excess liquid.
Draining the tomatoes ensures the sauce won't make the pizza soggy.
Mix the drained tomato solids with salt and olive oil to create the pizza sauce.
Taste the sauce and adjust the seasoning if needed.
Preheat the oven to 450°F (230°C) with a pizza stone inside.
Preheating the pizza stone ensures a crispy crust.
Roll out the dough on a floured surface and transfer it to a baking sheet.
If the dough resists stretching, let it rest for a few minutes before trying again.
Spread the prepared tomato sauce evenly over the dough.
Leave a small border around the edges for the crust.
Sprinkle the shredded mozzarella cheese over the sauce.
Distribute the cheese evenly for consistent coverage.
Bake the pizza in the preheated oven until the crust is golden and the cheese is bubbly.
Rotate the pizza halfway through baking for even cooking.
Remove the pizza from the oven, slice, and serve warm.
Let the pizza cool slightly before slicing to avoid burning your hands.
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