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Ingredients
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Dough
Tomato Sauce
Cheese & Topping
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (1.5 cups), sugar (1 tsp) and active dry yeast (1 tbs). Stir gently and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix dough
In a large bowl or bowl of a stand mixer, combine 3.5 cups flour and 2 tsp salt. Make a well, add the foamed yeast mixture and 2 tbs olive oil. If using a stand mixer, use the dough hook on low to combine until a shaggy dough forms (about 2–3 minutes).
- 3
Knead
Knead by hand on a lightly floured surface or with a stand mixer on medium speed for 6–8 minutes until the dough is smooth and elastic. If dough is very sticky, add up to 2 additional tbsp flour, 1 tbsp at a time.
- 4
First rise
Form dough into a ball, coat lightly with 1 tsp olive oil, place in a large bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1½ hours.
- 5
Divide and rest
Punch dough down, divide into 2 equal portions for two 12–14" pizzas (or keep whole for one large pizza). Form each portion into a tight ball, place on a tray, cover and rest 20–30 minutes to relax the gluten before shaping.
Tomato Sauce
- 6
Prepare tomatoes
Open the 14 oz can of San Marzano tomatoes and pour into a bowl. Crush the tomatoes by hand or pulse briefly in a food processor to a slightly chunky consistency. Do not overblend — you want some texture.
- 7
Cook sauce
Heat 1 tbs olive oil in a small saucepan over medium-low heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Simmer gently for 10–12 minutes to meld flavors, stirring occasionally.
- 8
Finish sauce
Taste and adjust seasoning. Remove from heat and stir in torn fresh basil leaves (if using). Let cool to room temperature before spreading on dough to prevent sogginess.
Cheese & Topping
- 9
Prepare cheese
If using whole milk mozzarella, drain excess liquid and slice or tear into 1/4"–1/2" pieces. If using low-moisture shredded mozzarella, measure 12 oz. Grate 1/4 cup Parmesan if using.
- 10
Preheat oven and prepare peel/pan
Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to 500–550°F (260–290°C) for at least 30 minutes. If using a pizza pan, lightly oil it and preheat the oven to 475–500°F (245–260°C).
- 11
Shape dough
On a lightly floured surface, press and stretch one dough ball into a 12–14" round, leaving a slightly thicker rim. Use your hands or a rolling pin, being careful not to deflate the edge. If the dough resists, let it rest 5–10 minutes then continue.
- 12
Assemble pizza
If using a peel, dust it with semolina or flour. Transfer the shaped dough to the peel or prepared pan. Brush the crust lightly with 1 tbs olive oil. Spread 1/2 of the cooled San Marzano sauce evenly over the dough, leaving a 1/2"–1" border. Distribute half of the mozzarella pieces evenly. Sprinkle about 2 tbsp grated Parmesan over the top if using.
- 13
- 14
Finish and serve
Remove pizza from oven and transfer to a cutting board. Sprinkle with fresh basil leaves and a pinch (about 1/4 tsp) coarse salt. Let rest 2–3 minutes, slice, and serve. Repeat assembly and bake for the second pizza (or chill/freeze dough as desired).