Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a bowl, stir in the sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine the flour and salt. Make a well in center, add the foamy 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 a stand mixer with dough hook on medium for 6–8 minutes). If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon water.

First rise

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

Divide and rest

Punch down the risen dough, turn out onto a work surface, divide into two equal pieces for two 12-inch pizzas (or keep whole for one large). Shape each into a tight ball, cover and let rest 20–30 minutes to relax the gluten before shaping.

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring sauce to a gentle simmer, reduce heat to low, and simmer 10–15 minutes to slightly thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat and prepare

Place a pizza stone or inverted baking sheet on a rack in the lower third of the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza peel, dust it with cornmeal or flour; otherwise use parchment paper.

Shape dough

On a lightly floured surface, press one dough ball into a disc, then use your fingers to stretch and coax it into a 12-inch circle with a slightly thicker rim. Avoid pressing out all the air to keep a light crust. Transfer to the prepared peel or parchment dusted with cornmeal.

Assemble pizza

Brush the dough rim lightly with olive oil and sprinkle 1/8 tsp salt over the dough. Spread about 1/2 cup of the tomato sauce evenly over the center, leaving the rim bare. Sprinkle 1 cup shredded mozzarella evenly, then add any optional toppings. Finish with a light sprinkle of grated parmesan.

Bake

Slide the pizza onto the hot stone or baking sheet. Bake 7–10 minutes until crust is golden and cheese is bubbly and blistered in spots. Rotate once halfway through baking for even color. If baking both pizzas, bake one at a time for best results.

Finish

Remove pizza from oven and immediately scatter fresh basil leaves over the top and drizzle a little olive oil if desired. Let rest 2–3 minutes, slice, and serve.