Classic Black Olive and Mozzarella Pizza

Instructions

1. 1

   Combine the warm water, instant yeast, and granulated sugar in a large mixing bowl. Let the mixture stand for 5 minutes.

2. 2

   Add the all-purpose flour, salt, and olive oil. Mix until a rough dough forms.

3. 3

   Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until doubled in size.

5. 5

   Preheat the oven to 250°C (480°F), with a pizza stone or inverted baking sheet inside if available.

6. 6

   Punch down the risen dough and shape it into a 30–35 cm round on a sheet of parchment paper or a lightly floured pizza peel.

7. 7

   Spread the tomato pizza sauce evenly over the dough, leaving a 1–2 cm border around the edge.

8. 8

   Distribute the shredded mozzarella over the sauce, then top evenly with the sliced black olives and grated Parmesan.

9. 9

   Transfer the pizza to the preheated stone or baking sheet. Bake for 10–14 minutes, until the crust is golden and the cheese is melted and bubbling.

10. 10

    Remove the pizza from the oven, scatter the fresh basil over the top, and let it rest for 2–3 minutes before slicing and serving.