12 " Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1.5 cups) with sugar (1 tsp) and sprinkle the active dry yeast (2.25 tsp) on top. Stir lightly and let sit 5–10 minutes until foamy.

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), whisk together 4 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center.

Once the yeast is foamy, add it and 2 tbsp extra-virgin olive oil to the flour. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or knead in a stand mixer on medium speed for 6–7 minutes). Add small sprinkles of remaining flour only if dough is too sticky.

Shape the dough into a ball, coat lightly with a thin film of olive oil, place in a clean bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

After the first rise, gently punch down the dough and divide into two equal portions for two 12" pizzas (or keep whole for a single 12" thicker crust). Shape each portion into a tight ball, place on a lightly floured tray, cover and rest 20–30 minutes to relax the gluten before shaping.

While the dough is rising or resting, prepare the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add 1.5 cups crushed tomatoes and 2 tbsp tomato paste. Stir to combine and bring to a gentle simmer.

Stir in 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp sugar (optional). Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.

Preheat your oven to the highest temperature it allows (450–500°F / 230–260°C). If you have a pizza stone, place it in the oven on the lowest rack while it preheats for at least 30 minutes. If using a baking sheet, place it in the oven to heat as well or prepare a sheet dusted with semolina/cornmeal.

Lightly dust a pizza peel or work surface with semolina or cornmeal and a little of the 1/4 cup flour. Take one dough ball and gently press it into a disk, then use your fingers to stretch or a rolling pin to roll into a 12" circle, leaving a slightly thicker edge for the crust. Try to keep the center thin.

Transfer the stretched dough to the peel or prepared baking sheet. If dough resists stretching, let it rest 5–10 minutes and try again.

Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2" rim around the edge.

Distribute 5 oz fresh mozzarella slices evenly over the sauce (reserve a little for finishing if you like). Sprinkle 2 tbsp grated Parmesan across the top and, if desired, 1/2 tsp crushed red pepper flakes for a touch of heat.

Drizzle about 1/2 tbsp olive oil lightly over the toppings and brush the exposed crust rim with a little olive oil to help browning.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 450–500°F (230–260°C) for 10–12 minutes, or until the crust is golden and blistered and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone; check at 8 minutes if oven runs hot.

If using a single thicker 12" crust (if you kept the whole dough), you may need 12–15 minutes; monitor for doneness.

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza and drizzle the remaining 1/2 tbsp olive oil. Let rest 2–3 minutes, then slice and serve.