In a large mixing bowl or the bowl of a stand mixer, combine warm water, sugar and instant yeast. Stir and rest 2–3 minutes until foamy. Add 2 cups of flour, olive oil and salt. If using a stand mixer, fit with dough hook and mix on low for 2 minutes. If mixing by hand, stir until combined.

Develop dough

Gradually add remaining flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. If dough is sticky, add up to 2 tablespoons more flour. Knead by machine 5–7 minutes or by hand 8–10 minutes until smooth and elastic.

First rise

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

Divide and rest

Punch dough down, divide into two equal portions. Shape each into a tight ball, place on a floured tray, brush lightly with olive oil, cover and let rest 20–30 minutes to relax the gluten before shaping.

House-made Tomato Sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add canned crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, sugar, salt and black pepper. Bring to a low simmer, reduce heat to low and cook gently, uncovered, for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before using (sauce should be room temperature or slightly warm when applying to dough).

Assemble & Bake (Stone Oven Pizza)

Preheat stone oven / oven setup

If using a stone oven or pizza oven, preheat to 700–900°F (370–480°C) per oven instructions. For home oven with pizza stone, place stone on lowest rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. Also preheat a pizza steel or top rack if available.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker 3/4–1-inch rim for the crust. Avoid using a rolling pin if you want a lighter crust — use your hands to stretch and maintain air pockets. Transfer shaped dough to a well-floured pizza peel or parchment-lined baking sheet for easier transfer.

Sauce and cheese

Spread 1/2 cup to 2/3 cup of the prepared tomato sauce evenly over the dough, leaving the rim bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce, leaving a little uncovered to let sauce bubble at edges.

Add pepperoni and finish

Arrange 15 pepperoni slices evenly on top of the cheese for a classic pepperoni pizza (for cheese-only omit pepperoni). For pronounced curling and crisping, place pepperoni slightly overlapping in spots. Lightly brush the exposed crust edge with olive oil and, if desired, sprinkle 1–2 teaspoons grated Parmesan around the rim. Optionally sprinkle crushed red pepper flakes to taste over the pizza before baking.

Bake to order

Slide pizza onto the preheated stone/steel (or into the stone oven). Bake until crust is golden and blistered and cheese is melted and beginning to brown in spots — about 6–10 minutes in a very hot stone oven (700–900°F) or 8–12 minutes in a home oven at 500–550°F. Rotate halfway if baking on a stone for even browning.

Finish and rest

Remove pizza from oven, let rest 1–2 minutes. If desired, top with fresh basil leaves and an extra drizzle of olive oil. Slice and serve hot. Repeat assembly and baking with second dough ball.