For the dough:

30g oil

900g all-purpose flour

14g instant yeast (or active dry yeast)

30g sugar

18g teaspoon salt

550ml warm water

For the sauce:

Optional: a pinch of sugar if tomatoes are too acidic

1 cup (240ml) crushed tomatoes or tomato passata

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

For the topping:

Your favorite toppings (pepperoni, mushrooms, peppers, onions, olives, etc.)

1 ½ – 2 cups (200–250g) mozzarella cheese, shredded

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Instructions

1. Make the dough:

1. In a large bowl, mix together yeast, sugar and warm water.
2. After 15 – 30 min when yeast will grow add flour, salt and oil.
3. Turn out onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
   • Or use a stand mixer with a dough hook for 5–6 minutes.
4. Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

2. Prepare the sauce:

1. Heat olive oil in a small pan over medium heat.
2. Sauté garlic for 1 minute until fragrant.
3. Add crushed tomatoes, oregano, basil, salt, pepper, and optional sugar.
4. Simmer for 10–15 minutes until thickened. Let cool slightly.

3. Shape the dough:

1. Preheat oven to 475°F (245°C), temperature can be lower but baking time need to be adjusted. If using a pizza stone or baking steel, place it in the oven while preheating.
2. Once dough has risen, punch it down and roll it out on a floured surface into a 12-inch circle (or desired shape).
3. Transfer to a pizza peel or baking sheet lined with parchment paper.

4. Assemble the pizza:

1. Spread the tomato sauce evenly over the dough.
2. Sprinkle mozzarella cheese on top.
3. Add any additional toppings you like.

5. Bake:

1. Slide the pizza onto the preheated oven (or baking sheet/stone).
2. Bake for 10–15 minutes , or until crust is golden and cheese is bubbly and slightly browned.

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✅ Tips:

• Want a crispier crust? Brush the dough with olive oil before adding sauce.
• Use fresh basil leaves after baking for extra flavor.
• Try different cheeses: provolone, parmesan, or gouda!

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Bobizza was achived and mastered with cooperation with BobuubiTV_Steak2212. 🙂