The best traditional homemade pizza recipe

Pizza
Yield: 5 servings (serving size: 2 wedges)

Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
Cooking spray
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves

Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.

Nutritional Information
Calories:
421
Fat:
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Protein:
16.9g
Carbohydrate:
62.8g
Fiber:
6.5g
Cholesterol:
22mg
Iron:
4.4mg
Sodium:
754mg

Basic Pizza Sauce
Yield: 6 servings (serving size: about 1/3 cup)

Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano

Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.

Nutritional Information
Calories:
66
Fat:
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
1.2g
Carbohydrate:
6.2g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
175mg
Calcium:
48mg
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!