No-Knead No rolling Pizza Ready In 5 Minutes!

In a mixing bowl, combine the warm water, instant yeast, and sugar. Stir gently and let it sit for about 5 minutes until slightly frothy.

Add the olive oil, flour, and salt to the yeast mixture. Stir until a shaggy dough forms.

Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 1 hour.

While the dough rises, prepare the pizza sauce. In a saucepan over low heat, cook the canned peeled tomatoes. Use the back of a spoon to break them up, adding salt, pepper, and dried oregano. Simmer for about 10 minutes, then remove from heat and stir in fresh basil. Allow the sauce to cool.

Preheat your oven to 480°F (250°C). If using a pizza stone, preheat it as well.

Grease your baking pan with olive oil. Turn the risen dough onto a floured surface and stretch it gently into a rectangle to fit the pan.

Spread a generous layer of the sauce on top of the dough. Sprinkle the mozzarella cheese evenly over the sauce and add extra oregano if desired.

Bake the pizza for about 10 minutes or until the cheese is melted and the crust is golden.

Once out of the oven, drizzle lightly with olive oil and top with fresh basil leaves before serving.