best homemade pizza recipe

Combine 1.125 cups warm water (38-43C / 100-110F) and 2.25 teaspoons active dry yeast; stand 5 minutes until foamy. Add 2.75 cups flour, 1.25 teaspoons salt, 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead dough 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover. Let rise in a warm spot 1-1.5 hours until doubled and light.

Preheat oven 200C (400F). Roast whole red bell peppers 20-25 minutes until blistered. Steam, peel, deseed, and chop; reserve half. Blend the remaining peppers with 1 cup crushed tomatoes, 1 minced garlic clove, 1 teaspoon olive oil, 0.5 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper for a smooth sauce.

Combine 1 bunch cilantro, 0.5 bunch parsley, 1-2 green chili peppers, 2 peeled garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon salt, 0.25 cup extra virgin olive oil, and 1 tablespoon cold water in a food processor. Pulse until a vibrant, coarse sauce forms.

Preheat oven 250C (480F) with a pizza stone or steel on the middle rack for at least 45 minutes to ensure a super crispy crust.

Punch down the dough and divide it (this recipe makes one pizza). Stretch one portion to a 30 cm (12-inch) circle. Spread half of the red pepper sauce, leaving a border. Sprinkle with shredded mozzarella and crumbled feta. Arrange the reserved roasted peppers and optional red onion. (If dough resists stretching, let it rest 5-10 minutes for easier shaping.)

Transfer the pizza to the preheated stone or steel. Bake 10-14 minutes, rotating halfway, until the crust is golden, cheese is bubbly and melted, and edges are charred.

Transfer the baked pizza to a board. Drizzle generously with the vibrant green Zhug. Scatter fresh mint leaves. Slice into 8 wedges and serve warm for a delightful family dinner.