Pizzata napoletana!

In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.

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

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 220°C (428°F).

Once the dough has risen, punch it down and spread it out on a greased baking sheet, creating dimples with your fingers.

Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

Sprinkle the shredded mozzarella cheese, black olives, oregano, basil, and red pepper flakes on top.

Bake in the preheated oven for about 20-25 minutes or until the edges are golden brown and the cheese is bubbly.

Remove from the oven and let it cool slightly before slicing and serving.

Spice Level: