Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes.

Form the dough into a ball, coat lightly with 1 teaspoon olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1–1.5 hours or until doubled in size.

Punch down the risen dough, turn onto a lightly floured surface, and divide if making more than one pizza (this recipe makes one 12–14 inch pizza). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat.

Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional 1/2 teaspoon sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or line it and lightly oil.

On a lightly floured surface or parchment paper dusted with cornmeal/flour, stretch or roll the dough into a 12–14 inch circle, keeping a slightly thicker edge for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal, or to the prepared baking sheet.

Brush the dough edge lightly with olive oil to help browning.

Spread an even layer of the cooled tomato sauce over the dough, leaving the outer 1/2–3/4 inch clear for the crust.

Scatter shredded mozzarella evenly over the sauce.

Arrange pepperoni slices (or other desired toppings) evenly over the cheese. Reserve fresh basil to add after baking to keep it bright.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–12 minutes, rotating halfway if necessary, until the crust is golden and cheese is bubbly with some brown spots.

If you like a crispier crust or more char, bake up to 14 minutes, watching closely to avoid burning.

Remove pizza from oven. Immediately brush crust lightly with remaining olive oil and scatter fresh basil leaves on top.

Let the pizza rest 3–5 minutes, then slice and serve.