Make dough:

Cup of Yum
1. Mix 1 tbsp/8g of flour with luke-warm water, sugar (if using), and yeast in a cup or bowl. Allow to sit for 15–20 minutes until bubbly.
2. Combine salt and remaining flour in a large bowl. Create a well and add water and yeast. Mix until combined and all of flour is moistened. If dry, add 1 tbsp/15ml of water at a time.
3. Gather into a ball, cover, and allow to rest for 15 minutes.
4. On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic.
5. Place the dough in an oiled bowl. Roll to cover all sides. Cover the bowl with plastic wrap or a damp towel. Allow to rise in a warm area until tripled in size, about 1 ½ hours (the warmer the area, the faster it will rise).

Make sauce:

1. Mince garlic, basil, and dice tomatoes.
2. Combine garlic and tomatoes in a pan over medium heat. Cook for 7 minutes, stirring occasionally. Reduce heat to low and add basil, salt, and pepper. Cook for a further 10-12 minutes until nice and thick.

Prep vegetables and assemble pizza:

1. Preheat oven to 450°F. Add a pizza/bread stone to heat at the same time if you have one. This will yield crispier results and better expansion in the oven.
2. Thinly slice zucchini, onion, and bell pepper (¼”/6mm or less).
3. Use hands to stretch one portion of the dough to a 14”/35cm circle on a floured piece of parchment (this makes transfer easier). Brush olive oil on dough. Place parchment and dough on a baking sheet if not using a pizza stone.
4. Spread tomato sauce in an even, thin layer to about ½”/12mm from the edge. Adjust amount based on preference.
5. Evenly distribute shredded cheese on top. Scatter vegetables on top.
6. Bake for 15 minutes or until crust is lightly golden and cheese is bubbling.
7. Allow to sit for 1–2 minutes before cutting.