In a mixing bowl, combine the warm water and active dry yeast. Stir gently and let sit for 5 minutes until bubbly and frothy, indicating activation.
250 grams all-purpose flour, 150 ml warm water, 1 tsp active dry yeast
Add the olive oil and salt to the yeast mixture. Mix well to combine.
1 tbsp olive oil, 0.5 tsp salt
Gradually add the flour to the wet ingredients while mixing, until a shaggy dough forms.
250 grams all-purpose flour
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for 1 hour until doubled in size.
Preheat the oven to 220°C (430°F). Punch down the risen dough and transfer to a floured surface. Roll out into a thin circle or rectangle as preferred.
Transfer the rolled dough onto a baking sheet. Brush the surface lightly with olive oil to prevent sogginess.
1 tbsp olive oil
Spread a layer of tomato sauce evenly over the dough, leaving a small border around the edges.
100 grams tomato sauce
Sprinkle the shredded mozzarella cheese evenly over the sauce.
200 grams mozzarella cheese
Scatter sliced bell peppers, chopped vegetables, and cooked meats over the cheese to add flavor and texture.
1 piece bell pepper, 100 grams farm-fresh vegetables, 100 grams cooked savory meats
Bake the pizza in the preheated oven for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it rest for 3-5 minutes. Slice and serve hot.
