Medium Pizza Recipe

Activate yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy. If no foam after 10 minutes, discard and use fresh yeast.

Mix dough

In a large mixing bowl combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on low–medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free area for 60–90 minutes, until doubled in size.

Shape

Punch down the dough and transfer to a lightly floured surface. For a medium pizza (about 12 inches), divide the dough in half only if making two pizzas; for a single medium pizza use about half the dough (approx. 225–275 g). Form a ball, let rest 10 minutes covered, then flatten and stretch or roll into a 12-inch circle about 1/4-inch thick, leaving a slightly thicker rim.

Combine and simmer

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a gentle simmer. Lower heat and cook 8–10 minutes, stirring occasionally, until slightly reduced and well flavored. Taste and adjust salt or herbs as needed. Remove from heat and let cool slightly.

Preheat oven and prepare peel/pan

Place a pizza stone or inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 45 minutes so the stone/sheet is thoroughly heated. If using a pizza pan, preheat the oven to 475°F (245°C). Sprinkle cornmeal or semolina on a pizza peel or the back of a baking sheet to prevent sticking.

Assemble pizza

Brush the stretched dough's outer rim lightly with 1 teaspoon olive oil. Transfer the shaped dough to the prepared peel or sheet dusted with cornmeal. Spread 1/2 to 3/4 cup of the prepared tomato sauce over the dough, leaving a 1/2-inch border. Evenly scatter 1 3/4 to 2 cups shredded mozzarella over the sauce. Arrange pepperoni slices evenly on top. Sprinkle grated Parmesan and red pepper flakes if using.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–10 minutes (or at 475°F/245°C on a pan for 10–12 minutes) until the crust is golden and blistered in spots and the cheese is melted and bubbling.

Finish

Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes, then scatter fresh basil leaves on top if using. Brush the crust lightly with the remaining olive oil for shine and flavor. Slice into 6–8 slices and serve immediately.

If you prepared more dough than needed, refrigerate any unused dough (lightly oiled) in an airtight container for up to 48 hours or freeze for longer storage. Clean and store tools. Adjust toppings or bake time if you prefer a crispier or softer crust.