Original Recipe

Activate and combine

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 3–5 minutes until foamy. If mixture doesn't foam, yeast may be inactive—start again with fresh yeast. Add 1 tablespoon olive oil to the yeast mixture and stir to combine.

Mix dry ingredients

In a large mixing bowl whisk together all-purpose flour and fine sea salt until evenly distributed.

Form dough

Make a well in the flour and pour in the yeast mixture. Using a wooden spoon or your hand, fold until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a large bowl with remaining 1 tablespoon olive oil. Place the dough in the bowl, turn once to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Shape and rest

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough in two if making two thinner pizzas, or keep whole for one larger pizza. Shape into a tight ball, cover loosely, and let rest 20–30 minutes to relax the gluten for easier stretching.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 30 minutes so the surface is very hot.

Stretch dough

On a lightly floured surface, press the dough ball into a flat disk. Use your fingers to gently stretch and rotate the dough from the center outward until you have a roughly 12-inch round with a slightly thicker rim. Leave the center slightly thinner. If the dough resists, let it rest 5–10 minutes and try again.

Assemble pizza

Lightly dust a pizza peel or inverted baking sheet with fine cornmeal or flour. Transfer stretched dough to the peel. Spoon 3/4 cup tomato sauce onto the center and use the back of a spoon to spread it evenly, leaving a 1/2–1 inch border. Distribute the sliced fresh mozzarella evenly across the sauce. Sprinkle the grated Parmesan over the top. Season with 1/2 teaspoon coarse kosher salt and 1/4 teaspoon freshly ground black pepper.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes, rotating once halfway through, until crust is puffed and golden with some charred spots and cheese is melted and bubbling. Bake time will vary with oven temperature; at higher temps (550°F/290°C) expect closer to 6–8 minutes.

Finish and serve

Remove pizza from oven and immediately tear and scatter fresh basil leaves over the hot pizza. Drizzle about 1 teaspoon extra-virgin olive oil over the top. Let rest 2 minutes, then slice and serve. Repeat the stretching/assembling/baking steps for the second dough ball if applicable.