Classics Pizza Recipe

Activate yeast

In a small bowl, combine warm water (110°F / 43°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in a stand mixer with dough hook on medium speed for 6–7 minutes). Add a teaspoon of flour at a time if dough is too sticky.

First rise

Lightly oil a large bowl with remaining 1 tablespoon olive oil, place dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Preheat and divide

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 45 minutes. After dough has risen, punch it down, transfer to a floured surface, and divide into two equal portions for two 12-inch pizzas. Let rest 10 minutes covered.

Shape crusts

On a parchment-lined peel or floured surface, stretch or roll each dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. If using a peel, dust with semolina or cornmeal to prevent sticking.

Make sauce while dough rises: Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and ½ teaspoon sugar. Stir to combine.

Simmer and cool: Bring sauce to a gentle simmer, then reduce heat and simmer 8–10 minutes to thicken slightly and blend flavors. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Assemble pizzas: Spread about 1/2 cup of the cooled tomato sauce evenly over each 12-inch dough round, leaving the outer 1/2-inch rim bare. Sprinkle 1½ cups shredded mozzarella evenly over each pizza, then add pepperoni slices arranged in a single layer. Sprinkle 2 tablespoons grated parmesan over each pizza and a light pinch of coarse salt around the crust edge.

Bake: Slide pizza (on parchment or floured peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbling and lightly browned, 8–12 minutes depending on oven and stone temperature. Rotate halfway through for even browning.

Finish and serve: Remove pizza from oven. Drizzle a few drops of extra-virgin olive oil, scatter fresh basil leaves, and sprinkle red pepper flakes to taste. Let rest 2–3 minutes, slice, and serve hot.