Santa Cruz Pizza

Combine warm water, brown sugar, and active dry yeast in a small bowl, stirring gently to dissolve the yeast. Let stand for 5 minutes until foamy.

Pour the yeast mixture and 2 tablespoons of olive oil into the well, then stir with a wooden spoon until a shaggy dough forms.

Transfer dough to a lightly oiled work surface and knead for 8-10 minutes until smooth and elastic, adding the remaining 1 tablespoon of olive oil as needed.

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with a damp towel and let rise in a warm place for 30 minutes until puffy.

Divide the dough in half and shape each portion into a flat, rectangular or oval base about 1/4-inch thick, working gently to avoid deflating the dough. This is Santa Cruz pizza style—no tossing required.

Preheat oven to 500°F (260°C).

Bake for 18-20 minutes until the crust is golden brown and crispy around the edges.

Remove from oven and let cool for 1-2 minutes before slicing and serving.