1. In a small bowl, sprinkle the yeast and sugar over the warm water. Let it sit for 5-10 minutes until it becomes foamy. This step ensures your yeast is active—something I learned the hard way during those early cooking experiments when my dough just wouldn’t rise.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil.
3. Mix together using a wooden spoon or your hands until the dough starts to come together. Then, knead on a lightly floured surface for about 8-10 minutes until smooth and elastic. When I was hosting my Wednesday dinners back in college, kneading dough was a favorite way to unwind and think about the meal ahead.
4. Lightly oil a clean bowl and place the dough inside, turning it to coat with oil. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
5. While the dough is rising, prepare the sauce. In a small saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes and oregano, and season with a pinch of salt and pepper. Simmer gently for 10-15 minutes to concentrate the flavors, stirring occasionally.
6. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well—this little trick makes a world of difference in getting that crispy crust I know you’ll love.
7. Once the dough has risen, punch it down gently and divide it into two equal portions (this recipe makes two 12-inch pizzas). On a floured surface, roll or stretch each portion into a 12-inch circle. Don’t worry about perfect circles—rustic is charming and tastes just as good!
8. Transfer one dough circle to a piece of parchment paper or a pizza peel dusted with flour or cornmeal. Spread about half of the tomato sauce evenly over the dough, leaving a 1/2-inch border around the edges.
9. Distribute half of the mozzarella pieces evenly over the sauce. Scatter fresh basil leaves on top, reserving a few for garnish after baking.
10. Slide the pizza (with the parchment) onto the hot pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
11. Remove the pizza from the oven and immediately drizzle a little olive oil over the top. Add the reserved fresh basil leaves for a bright, fresh finish.
12. Repeat with the second dough portion, or refrigerate for up to 24 hours to bake fresh the next day.

One of my favorite moments is pulling the pizza out of the oven and seeing how the cheese melts into the sauce, with those vibrant basil leaves popping against the red and white. It’s a simple pleasure but one that reminds me of family dinners where everyone’s hungry for that first bite.