Pizza Recipe

Proof yeast

In a small bowl, combine warm water, yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a rough dough forms (about 2–3 minutes by mixer or 4–6 minutes by hand). If dough is very sticky, add up to 2 more tablespoons flour, 1 tablespoon at a time; if too dry, add up to 1 tablespoon water.

Turn dough onto lightly floured surface and knead until smooth and elastic about 6–8 minutes (or continue mixing on low 4–5 minutes).

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

After rising, punch dough down, transfer to floured surface, and divide if making more than one pizza. For one 12–14" pizza keep whole. Let rest 10 minutes before shaping.

While dough rises, make sauce: In a small bowl combine crushed tomatoes, minced garlic, dried oregano, dried basil, salt, pepper, and 1 teaspoon olive oil. Stir until combined.

Taste and adjust seasoning. No cooking is required for a fresh, quick pizza sauce; cover and set aside at room temperature until ready to use.

Preheat oven to highest setting (475–500°F / 245–260°C). If you have a pizza stone, place it on the middle rack while preheating. Allow at least 30 minutes for stone to heat through.

On a lightly floured surface, shape dough into a circle about 12–14 inches wide by stretching and pressing from center outward. Leave a slightly thicker edge for the crust. If dough resists, let rest 5 minutes and continue.

Transfer stretched dough to a pizza peel dusted with flour or cornmeal (or to a baking sheet if not using a peel/stone).

Brush the dough edge lightly with 1 tablespoon olive oil to encourage browning.

Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving the outer crust bare (~1/2 inch).

Sprinkle shredded mozzarella evenly over the sauce (about 2 cups), leaving small gaps for bubbling. Scatter pepperoni slices on top as desired.

Grate or sprinkle 1 tablespoon Parmesan over the pizza and add a pinch of red pepper flakes if using.

Slide pizza onto preheated stone or place baking sheet in oven. Bake 10–12 minutes at 475–500°F, or until crust is golden and cheese is bubbling and beginning to brown.

If you want a crisper bottom, bake for an additional 1–2 minutes, watching closely to avoid burning.

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top. Slice and serve.