In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the frothy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then knead 6–8 minutes by hand or 4–6 minutes in the mixer until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Divide and cold ferment (optional)

Punch down the dough, divide into two equal portions (about 10–12 oz each), shape into tight balls, lightly oil, and place in separate containers. For best flavor, refrigerate 12–48 hours. If using immediately, let relax 20–30 minutes before shaping.

Shape crusts

On a lightly floured surface, press and stretch each dough ball into a 12-inch round, leaving a slightly thicker 1/2–3/4-inch rim. Transfer to a cornmeal-dusted peel or parchment-lined baking sheet if using a regular oven.

House Tomato Sauce

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

Add the canned whole tomatoes (crush them by hand or with a wooden spoon as you add them). Stir in oregano, basil, red pepper flakes, salt, black pepper, and the optional 1/2 teaspoon sugar. Bring to a gentle simmer.

Simmer uncovered over low heat 20–30 minutes to reduce and concentrate flavors, stirring occasionally. Adjust seasoning to taste. Remove from heat and let cool slightly before using; for a smoother sauce, pulse briefly in an immersion blender or regular blender.

Assemble & Bake (Cheese or Pepperoni)

Preheat oven to highest temperature (500–550°F / 260–290°C). If using a pizza stone, place it in the oven while preheating for at least 45 minutes. If using a baking sheet, preheat to 475°F (optional).

Brush the outer rim of each shaped crust lightly with 1/2 tablespoon olive oil for golden color.

Spread about 3/4 to 1 cup of the house tomato sauce evenly over each 12-inch crust, leaving the rim clear. Use more or less sauce to preference but avoid pooling near the edges.

Distribute 2 cups of shredded mozzarella evenly over each sauced crust. Sprinkle about 2 tablespoons grated Parmesan over the top.

For Pepperoni: arrange about 15 pepperoni slices per pizza in a single layer across the cheese so they have room to crisp and curl. For Cheese pizza: omit pepperoni and optionally sprinkle 1/8–1/4 teaspoon crushed red pepper over the cheese for a light kick.

Transfer the pizza to the preheated stone or baking sheet. Bake 8–12 minutes at 500–550°F (or 12–15 minutes at 475°F) until the crust is blistered and golden, cheese is bubbly and starting to brown, and pepperoni edges are curling.

If you want extra curl/char on pepperoni, finish with 1–2 minutes under a preheated broiler — watch carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Finish with torn fresh basil leaves if using, slice, and serve hot.