Last 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 for 5–8 minutes until foamy. If it doesn't foam, the yeast may be dead — start again with fresh yeast.

In a large mixing bowl, combine 3 cups flour and 1 tsp fine sea salt. Make a well in the center.

Add the foamy yeast mixture and 2 tbs olive oil to the flour. Mix with a wooden spoon or your hand until a shaggy dough forms. If too sticky, add up to 2 tbs more flour; if too dry, add 1–2 tbs water.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium for 5 minutes.

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic or a towel, and let rise in a warm place 60–75 minutes until doubled in size.

While dough rises, make the sauce. Mince or grate the 2 garlic cloves.

In a small saucepan, warm 1 tbs extra-virgin olive oil over medium heat. Add the garlic and cook 30–45 seconds until fragrant (do not brown).

Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Stir and simmer gently 8–10 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) at least 30 minutes before baking. If using a pizza stone, place it in the oven to heat. If using a baking sheet, place it in the oven upside down to preheat.

When the dough has doubled, punch it down and transfer to a lightly floured surface. Divide into two equal portions for two 10–11" pizzas, or keep whole for one large 14" pizza. Let rest 10 minutes.

On a piece of parchment or a well-floured peel, stretch or roll the dough to desired diameter and thickness, leaving a slightly thicker edge for the crust. Dust a pizza peel or baking sheet with 1 tbs cornmeal or flour to prevent sticking.

Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2–1" rim.

Distribute the fresh mozzarella (about 8 oz) evenly over the sauce. Top with pepperoni or salami slices and scatter the thinly sliced red onion.

If using the optional cornflake crumbs for a crunchy finish, sprinkle 1/4 cup evenly over the top now.

Slide the assembled pizza onto the preheated stone or baking surface. Bake for 7–10 minutes at 500°F, rotating once halfway, until crust is deeply golden and cheese is bubbling and slightly blistered. Baking times vary by oven and thickness.

Remove pizza from oven. Immediately scatter fresh basil leaves and drizzle 1 tsp olive oil over the hot pizza. Sprinkle 2 tbs grated Parmesan and, if desired, 1 tsp crushed red pepper for heat.

Let the pizza rest 2–3 minutes, then slice and serve hot. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a hot oven or skillet to preserve texture.