Traditional Recipe
Make Traditional Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Topping
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–8 minutes.
- 4
First rise
Lightly oil a large 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 place until doubled in size, about 1 to 1¼ hours.
- 5
Divide and rest
Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, cover, and let rest 15–20 minutes before shaping.
Sauce
- 6
Prepare garlic
Peel and finely mince the garlic cloves.
- 7
Simmer sauce
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and optional 1/2 teaspoon sugar. Bring to a gentle simmer, reduce heat to low and cook for 12–15 minutes to slightly thicken. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.
Topping & Assembly
- 8
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack of your oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that does not reach 500°F, set to highest temperature available (475–500°F).
- 9
Shape crust
On a lightly floured surface, press or stretch a dough ball into a 12-inch circle, leaving a slightly thicker rim for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel.
- 10
Assemble pizza
Brush the dough edge lightly with 1/2 tablespoon olive oil. Spoon 3/4 cup of the prepared tomato sauce onto the center of the dough and spread evenly, leaving the rim exposed. Sprinkle 2 cups shredded mozzarella evenly over the sauce, then 1/4 cup grated parmesan. Scatter fresh basil leaves (reserve a few for finishing) across the top, and sprinkle a pinch of coarse sea salt.
- 11
Bake
Carefully slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary by oven and thickness of dough.
- 12
Finish
Remove pizza from oven and transfer to a cutting board. Drizzle with remaining 1/2 tablespoon olive oil, sprinkle remaining parmesan if desired, and scatter remaining fresh basil leaves. Let rest 2–3 minutes, slice and serve.