Pizza Recipe

1. Activate yeast

In a small bowl, stir the warm water and sugar. Sprinkle the active dry yeast over the top and let sit 5–10 minutes until foamy.

2. In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Mix briefly to distribute the salt.

3. Add the foamy yeast mixture and olive oil to the flour. If using a stand mixer, mix on low for 2–3 minutes until a shaggy dough forms; then increase speed to medium and knead 5–7 minutes until smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes until elastic and slightly tacky (add small amounts of flour if excessively sticky).

4. Shape dough into a ball. Lightly oil a large bowl, place the dough inside, turn to coat with oil, 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.

5. After rising, punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball. Place on a lightly floured tray, cover and rest 20–30 minutes to relax the gluten before shaping.

6. While the dough is rising or resting, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat.

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

8. Add the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

9. Reduce heat to low and simmer, uncovered, 10–15 minutes to slightly thicken and let flavors meld. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

10. Preheat your oven as hot as it will go (450–500°F / 230–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, invert it and preheat as well.

11. On a lightly floured surface, press or stretch one dough ball into a 12-inch round. Use your fingertips to create a rim and avoid deflating the outer edge. If the dough resists, let it rest 5–10 minutes and continue.

12. Dust a pizza peel or the back of a baking sheet with cornmeal or semolina to prevent sticking. Transfer the shaped dough to the peel or sheet.

13. Brush the dough lightly with 1/2 tablespoon olive oil, especially on the outer rim.

14. Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving a 1/2–3/4-inch border for the crust.

15. Scatter 1.5 cups shredded mozzarella over the sauce, then arrange pepperoni (or chosen cured meats) evenly. Sprinkle a tablespoon or two of grated Parmesan if desired.

16. Slide the pizza onto the preheated stone or baking surface. Bake 8–12 minutes, rotating halfway through if necessary, until the crust is golden and charred in spots and the cheese is bubbling and lightly browned. Baking time will vary with oven temperature and stone use.

17. Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza and drizzle lightly with remaining olive oil. Season crust edges lightly with salt if desired.

18. Let rest 2–3 minutes, slice, and serve hot. Repeat assembly and baking for the second dough ball.