👨‍🍳 Instructions

1. 1

   In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms.

   💡 Tip: Ensure water is warm, not hot, to activate yeast.
2. 2

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

   💡 Tip: A warm oven with the light on can be a good spot for rising.
3. 3

   Preheat oven to 220°C (425°F). Grease a 25-30 cm (10-12 inch) round pizza pan or cast-iron skillet generously with the remaining 1 tablespoon of olive oil.

   💡 Tip: Generous oiling creates a crispy bottom crust.
4. 4

   Punch down the dough and press it evenly into the prepared pan, creating a thick crust. Let it rest for another 10 minutes.

   💡 Tip: Use oiled hands to prevent sticking.
5. 5

   Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle generously with mozzarella cheese and dried oregano. Add olives if using.

   💡 Tip: A slightly sweet tomato sauce is traditional for this style.
6. 6

   Bake for 18-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

   💡 Tip: Rotate the pan halfway through baking for even cooking.
7. 7

   Let cool slightly before slicing and serving.