Pizzas Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

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

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use stand mixer with dough hook on medium-low for 6–8 minutes). Add small dustings of flour only as needed to prevent sticking.

First rise

Lightly coat a large bowl with olive oil, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1–1.5 hours, until doubled in size.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas. Shape each portion into a tight ball, place on a lightly oiled tray, cover, and rest 20–30 minutes to relax the gluten before shaping.

Make sauce while dough rises: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature possible.

Shape crusts

On a surface lightly dusted with cornmeal or semolina, press one dough ball into a flat disk. Use your fingers to stretch the dough from the center outward, leaving a slightly thicker 1/2–3/4-inch rim. Avoid overworking; a hand-stretched crust will retain more air.

Add sauce and toppings

Brush the rim lightly with olive oil. Spoon about 3/4 cup of tomato sauce onto the shaped dough and spread in a thin, even layer, leaving the rim exposed. Sprinkle about 1.5 cups shredded mozzarella evenly over the sauce, then add selected toppings (pepperoni slices, thinly sliced red onion, bell pepper). Finish with a sprinkle of grated parmesan and crushed red pepper flakes to taste.

Bake

Carefully slide the assembled pizza onto the preheated stone or baking sheet. Bake 8–10 minutes, rotating once halfway through, until crust is golden and cheese is bubbling with some golden spots. Thinner crusts may bake faster; watch closely.

Finish

Remove pizza from oven, let rest 2 minutes, then scatter fresh basil leaves over the top. Slice and serve immediately. Repeat shaping and baking with second dough ball.

If desired, brush baked crust edges lightly with a little extra olive oil for shine and sprinkle additional grated parmesan before serving.