Make a well in the center and add 1 cup warm water and 1 tbsp olive oil. If using a stand mixer, attach the dough hook and mix on low until the dough comes together, about 2–3 minutes. If mixing by hand, use a wooden spoon until shaggy.

Knead

Knead the dough until smooth and elastic: about 6–8 minutes in a stand mixer on medium-low, or 8–10 minutes by hand on a lightly floured surface. Dough should be slightly tacky but not sticky. Add up to 2 tbsp extra flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough in it and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough gently, transfer to a lightly floured surface and divide if making two pies (this recipe yields one 12–14" pizza). Shape into a ball, cover and rest 10 minutes before stretching.

Sauce

While the dough rises, prepare the sauce. In a small bowl combine 1 cup crushed tomatoes, 2 tbsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Whisk until smooth and taste; adjust salt/sugar as desired. No need to cook — this is a quick no-cook pizza sauce. Set aside.

Assembly & Baking

Preheat oven and prepare surface

Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes. Sprinkle a pizza peel or the back of a baking sheet with 1 tbsp cornmeal or semolina to prevent sticking.

Stretch the dough

On a lightly floured surface, press the rested dough from the center out, leaving a 1/2–3/4" rim. Stretch to a roughly 12–14" round by hand or with a rolling pin, keeping a slightly thicker edge for the crust. Transfer the stretched dough to the cornmeal-dusted peel or prepared sheet.

Add sauce and cheese

Spread about 3/4 to 1 cup of the sauce evenly over the dough, leaving the rim bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce.

Top with pepperoni

Arrange about 20 pepperoni slices evenly over the cheese. If you like a crispier pepperoni, place some slices directly on cheese and some overlapping slightly so edges curl during baking. Sprinkle 2 tbsp grated Parmesan and 1/2 tsp red pepper flakes if using.

Bake

Slide the pizza onto the preheated stone or inverted sheet and bake at 500°F (260°C) until the crust is golden and cheese is bubbly and lightly browned, 8–12 minutes depending on oven and stone temperature. Rotate halfway if necessary for even browning.

Finish and serve

Remove pizza from oven and brush the crust lightly with 1 tbsp olive oil. Let rest 2–3 minutes, top with fresh basil leaves if desired, slice and serve.