14 " Pizza Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and yeast. Let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 additional tablespoons flour; if too dry, add a teaspoon of water at a time.

Form dough into a ball, lightly oil the surface with a little olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

After the rise, gently punch down the dough and divide into two equal portions for two 14" pizzas (or keep whole for a single 14" thick-crust pizza). Form into tight balls, cover, and let rest 15 minutes before shaping.

While the dough is rising, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not brown).

Add the crushed tomatoes, dried oregano, salt, and black pepper. Stir and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes to slightly thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Preheat the oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while the oven heats. If using a baking sheet, lightly oil it or dust with the cornmeal/semolina.

On a lightly floured surface, take one dough ball and press from the center outward, leaving a slightly thicker rim, until you have a roughly 14" round. You can stretch by hand or use a rolling pin. Transfer the shaped dough to a pizza peel dusted with cornmeal (or to the prepared baking sheet).

Brush the dough rim with about half the tablespoon olive oil. Spread about half the tomato sauce evenly over the dough, leaving the rim bare (use more or less sauce to taste).

Evenly scatter half the shredded mozzarella (about 1.5 cups) over the sauce, then place pepperoni slices in an even layer. Sprinkle with about half the grated Parmesan and a pinch of crushed red pepper flakes if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 9–12 minutes, rotating halfway if your oven heats unevenly, until the crust is golden and cheese is bubbly and beginning to brown.

If making two pizzas, repeat the shaping and topping steps with the second dough ball and remaining toppings.

Remove the baked pizza from the oven. Let rest 2 minutes, then scatter fresh basil leaves over the top and drizzle lightly with a little extra-virgin olive oil. Slice into 8 slices for a 14" pizza.

Serve hot. Store any leftovers wrapped in foil in the refrigerator for up to 3 days and reheat in a hot oven or skillet to revive the crust.