Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with the sugar and active dry yeast. Stir gently and let sit until foamy, about 5–10 minutes. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Make dough

In a large bowl (or stand mixer fitted with a dough hook), combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes, or with the mixer on medium for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. Add a tablespoon of flour at a time only if the dough is too sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Shape

Punch down the dough gently to release air. Turn onto a lightly floured surface and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let the dough rest, covered, for 15 minutes to relax the gluten before shaping.

Prepare sauce

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir to combine and simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack. Preheat the oven to the highest temperature your oven allows (450–500°F / 230–260°C) for at least 30 minutes so the stone/sheet is very hot.

Shape pizza

Lightly dust a pizza peel or an inverted baking sheet with the cornmeal or semolina. Working with one portion of dough at a time, stretch or roll the dough into a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer the shaped dough to the prepared peel or sheet.

Add sauce and cheese

Spread a thin, even layer of the prepared tomato sauce over the dough, leaving the outer 1/2 inch bare. Distribute the fresh mozzarella evenly over the sauce, then sprinkle the grated Parmesan.

Add optional toppings

If using pepperoni or other toppings, arrange them over the cheese without overcrowding so the pizza bakes evenly.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes at high heat, until the crust is golden and blistered in spots and the cheese is melted and bubbling. Baking time will vary with oven temperature and thickness of crust—check at 8 minutes and adjust as needed.

Finish

Remove the pizza from the oven and transfer to a cutting board. Immediately drizzle with 1 tablespoon olive oil and scatter fresh basil leaves over the top. Let rest 2–3 minutes, then slice and serve.