Preparation

• In a large mixing bowl, dissolve yeast in warm water. Let it sit until foamy, about 5 minutes. Stir in flour, olive oil, and salt. Knead the dough until smooth, about 5-7 minutes. Cover and let it rise in a warm place until doubled, about 1 hour.
• While the dough is rising, combine crushed tomatoes, garlic powder, oregano, and salt in a medium saucepan. Simmer over low heat for 15 minutes, stirring occasionally. Let cool.
• Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
• Once the dough has risen, divide it into two equal parts. Roll each part into a 12-inch round on a lightly floured surface.
• Spread a thin layer of sauce over the dough, leaving a 1-inch border. Add mozzarella slices and desired toppings.
• Transfer the pizza to the preheated stone using a pizza peel. Bake until the crust is golden brown and the cheese is bubbling, about 10-12 minutes.
• Remove the pizza from the oven and add fresh basil leaves. Let it cool slightly before slicing.
• Serve your pizza with a simple green salad or garlic bread for a complete meal.
• Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven for best results.