This recipe takes little cheese, it's not the typical pizza you eat in the U.S.A. but a rather light and healthy pizza. Very similar to the pizza Margarita.

Also the baking times may be a little off for every oven is different but I tried to explain what the dough is supposed to look like so the process is clearer and there are no doubts.

  • 2 tablespoons dry yeast
  • 1 ¼ cups water, lukewarm
  • 3 ½ cups flour, plus and additional 1/4 cup
  • 1 tsp salt
  • ¾ cup olive oil
  • 3 cups fresh tomato sauce, already seasoned
  • 1 cup grated mozzarella, or more if desired
  • 3 tbsp oregano
  • 4 sprigs basil

In a bowl stir the yeast into the water and set it aside to dissolve.
Mix flour and salt in a separate bowl and make a large hole in the center.
Pour the yeast plus the water and the oil.
Mix it at first with the help of a wooden spoon or a whisk until you see that a dough starts to form.



 At this pint, turn the contents of the bowl on a floured counter top and knead with your hands until dough becomes smooth and elastic.
Dough is ready when it stops sticking to your hands and the counter top.
Place in a clean bowl and cover with a kitchen cloth.
Let rise for about 40 minutes or until doubled the size.




Preheat the oven to 400 degrees F.

Remove dough from bowl and cut in half.
Roll out the dough into the shape and thickness desired (I made it thin and in a rectangular pyrex so I could easily check if the bottom was golden, but aluminum sheets or baking pans may also be used).
Oil the bottom of the desired pans and gently place the dough on it.
Place the pan in the oven and bake for about 10 minutes or until the bottom of the dough starts to get golden.
Remove from the oven and prepare the topping.

Spread some of the tomato sauce directly on the dough ( the measurements used in this recipe suited me but if you prefer more or less of any of the topping ingredients feel free to adjust to your taste) making sure you don't leave too much crust without sauce or that you don't spread any on the pan for it'll burn.
Next sprinkle the cheese following the same path of the sauce.
Add the oregano.
Bake for about 20 minutes or until you see the border of the pizza becoming light brown and the cheese has melted.
Remove from the oven and add the basil leaves.

It's ready to eat!