Original 12" Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If mixture doesn't foam, discard and try with fresh yeast.

Mix dough

In a large bowl (or stand mixer bowl), whisk together flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead in a stand mixer with a dough hook on medium speed for 5–6 minutes). Dough should be slightly tacky but not sticky — add up to 1 tablespoon more flour if very sticky.

First rise

Lightly oil a bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.

Shape

Punch down the risen dough and transfer to a lightly floured surface. Roll or stretch into a 12-inch round, about 1/4-inch thick in center with a slightly thicker rim. Transfer to a pizza peel or baking sheet lightly dusted with cornmeal or semolina.

Combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, olive oil, salt, and pepper in a small bowl. Stir until uniform. Taste and adjust salt/seasoning. The sauce should be slightly thinner than typical marinara so it spreads easily—if very thick, stir in up to 1 teaspoon water.

If you prefer a smoother/tighter flavor, simmer the sauce in a small saucepan over low heat for 8–10 minutes to meld flavors, then cool slightly before assembling (optional).

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven goes to 550°F (290°C), preheat to that for a crisper crust.

Assemble pizza

Spread a thin, even layer of the tomato sauce over the stretched dough, leaving a 1/2–3/4-inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce, then dot with grated parmesan. Add any optional toppings (fresh basil leaves can be added after baking to avoid wilting). Lightly drizzle 1/2 tablespoon olive oil over the top and sprinkle red pepper flakes if using.

Bake

Using the preheated stone or inverted pan, slide the pizza onto it (or place the baking sheet with the pizza in the oven). Bake for 8–12 minutes, rotating halfway if necessary, until the crust is golden brown and cheese is bubbly with small brown spots. Baking time will vary by oven and heat—watch closely after 7 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top (if using). Optionally brush the crust with a little olive oil and sprinkle the edge with a pinch of salt or extra parmesan. Slice and serve.