Size Recipe

Prepare oven and baking surface

Preheat the oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted heavy baking sheet on the middle rack. If using a pizza steel, preheat similarly. If you don't have a stone, leave the oven rack in the middle and preheat the oven thoroughly.

Stretch and dust

Lightly dust a pizza peel or an inverted baking sheet with 1 teaspoon semolina or cornmeal. Brush the dough lightly with 1 teaspoon olive oil on one side. Place the dough oil-side down on the dusted peel. Gently stretch the dough into the appropriate size: 10-inch for Small, 13-inch for Medium, or 16-inch for Large, keeping a slightly thicker 3/4-1 inch rim for the crust. If dough resists, let it rest 5 minutes and continue.

Mix 3/4 cup tomato pizza sauce with 1/2 tsp minced garlic, 1/4 tsp dried oregano, and 1/8 tsp crushed red pepper in a small bowl. Taste and adjust seasoning. Using the back of a spoon, spread a thin even layer of sauce over the stretched dough, leaving the rim exposed (about 3/4–1 inch). For a lighter sauce, use 1/3–1/2 cup on the small size; for medium use about 1/2–2/3 cup; for large use 3/4–1 cup.

Evenly sprinkle 1 cup shredded mozzarella over the sauce, leaving the rim clear. Use about 3/4 cup for a small pizza, 1 to 1 1/4 cups for a medium, and 1 1/2 to 2 cups for a large. Sprinkle 2 tablespoons grated Parmesan over the top for added flavor.

If using toppings, distribute them evenly on top of the cheese. Example amounts: pepperoni (about 15–20 slices), mushrooms (1/4–1/2 cup), bell pepper slices (1/4–1/2 cup), red onion (2–3 thin slices or 1/4 cup), black olives (2–3 tablespoons). Be careful not to overload—too many toppings cause a soggy center and longer cook time.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C): small (10") 6–8 minutes, medium (13") 8–10 minutes, large (16") 10–12 minutes. Rotate the pizza halfway through baking for even browning. Bake until crust is golden and cheese is bubbling with light browning.

Remove pizza from oven and transfer to a cutting board. Immediately brush the crust lightly with 1/2 tablespoon extra-virgin olive oil and sprinkle with a pinch of cracked black pepper and red pepper flakes if desired. Top with fresh basil leaves. Let rest 2–3 minutes, then slice and serve.