Pizza Recipe

Activate yeast

Combine warm water, sugar (or honey), and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, yeast may be expired — start again with fresh yeast.

In a large bowl (or bowl of a stand mixer fitted with a dough hook), combine flour and salt. Make a well in the center.

Add foamy yeast mixture and olive oil to the flour. Mix by hand with a wooden spoon or run the mixer on low until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in the mixer on medium-low for 6–8 minutes. The dough should be slightly tacky but not sticky; add a few teaspoons of flour if too wet.

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

After rising, punch down the dough to release gas. Divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Form each portion into a tight ball, cover and let rest 15–20 minutes to relax the gluten before shaping.

While dough is rising or resting, make the sauce: in a small bowl combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Stir until smooth and taste-adjust seasoning. No cooking required for a bright tomato sauce; for a thicker or more developed flavor, simmer in a small saucepan over medium-low heat for 10–12 minutes then cool.

Place a pizza stone on the middle rack of the oven (if using) or position a heavy baking sheet flipped upside down. Preheat oven to 500°F (260°C) for at least 30 minutes to get the stone/surface very hot. If your oven won’t reach 500°F, preheat to the highest setting (450–500°F).

On a lightly floured surface, press or roll one dough ball into a 10–12-inch round, leaving a slightly thicker rim for the crust. If using a pizza peel or the back of a baking sheet, sprinkle it with cornmeal or semolina to prevent sticking.

Transfer shaped dough to the peel or prepared baking surface. Lightly brush the dough rim with a little olive oil to help browning.

Spread a thin layer (about 1/2 cup) of the sauce over the dough, leaving the outer edge bare. Less is more — using too much sauce makes the crust soggy.

Evenly distribute shredded mozzarella (about 1 to 1 1/2 cups per pizza depending on preference) and any other chosen toppings. Finish with a light sprinkle of grated Parmesan if using and a small drizzle of olive oil.

Slide the pizza onto the preheated stone or baking surface and bake 8–12 minutes at 500°F (or 10–15 minutes at 450°F), rotating halfway if needed, until crust is golden and cheese is bubbling and lightly browned.

Remove pizza from oven and let rest on a cutting board 2–3 minutes. Tear or chiffonade fresh basil and scatter over the hot pizza. Slice and serve.

Repeat shaping and baking for the second dough ball, or refrigerate one dough ball in an oiled airtight container for up to 48 hours for a slower cold ferment (bring to room temperature before shaping).

If you prefer a crispier crust, bake on the lowest oven rack for the last 2–3 minutes or use a preheated steel instead of a stone.

Store leftover pizza refrigerated in an airtight container up to 3–4 days and reheat in a hot oven or skillet to revive crispness.