Pizza Recipe

Activate yeast and mix

Combine warm water (about 105–115°F / 40–46°C), sugar or honey, and instant yeast in a large bowl. Stir and let sit 5 minutes until foamy. If it doesn't foam, discard and use fresh yeast.

Combine dry ingredients

In a separate bowl, whisk together the flour and salt.

Form dough

Make a well in the flour, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth and slightly springy. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.

First rise

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

Shape

Punch down the dough and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large). Form each portion into a tight ball. Let rest, covered, 15–30 minutes to relax the gluten before stretching.

Prepare garlic

Finely mince the garlic cloves.

Cook sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Stir, bring to a gentle simmer, and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Put a pizza stone or inverted baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza steel, use that for best crust.

Prepare peel or pan

If using a pizza peel or sheet, dust it with coarse cornmeal or semolina so the dough will slide easily. If using a baking sheet, lightly oil it or dust with cornmeal.

Stretch dough

On a lightly floured surface, press one dough ball into a flat disc. Starting from the center, use your fingers to press outward leaving a 1/2–3/4 inch rim to form the crust. Lift and stretch gently until about 12 inches in diameter. If dough resists, let it rest 5–10 minutes and try again.

Sauce and cheese

Place the stretched dough on the prepared peel or pan. Spoon 1/2 cup of the prepared tomato sauce onto the center and spread with the back of the spoon in a thin, even layer, leaving the rim uncovered. Sprinkle 1 cup shredded mozzarella evenly over the sauce, then scatter a little grated Parmesan. Season the exposed crust lightly with 1/8 teaspoon salt and drizzle a little extra-virgin olive oil over the rim and top.

Bake

Slide the pizza onto the preheated stone or inverted sheet. Bake for 7–9 minutes in a very hot oven (500–550°F / 260–290°C) until the crust is golden and blistered and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone/steel conductivity; watch closely.

Finish and serve

Remove the pizza from the oven. Scatter fresh basil leaves over the hot pizza and sprinkle remaining Parmesan. Let rest 2 minutes, slice, and serve hot. Repeat the assembly and baking steps with the second dough ball and remaining sauce and toppings.