Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the sugar, then sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer, combine the flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium for 5–6 minutes. If dough is sticky, add flour 1 tablespoon at a time; it should be slightly tacky but manageable.

First rise

Form dough into a ball, oil a clean bowl with a little olive oil, place dough inside, cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled in size, about 1–1.5 hours.

Divide and rest

Punch the dough down gently and divide into two equal portions for two 12-inch pizzas (or keep whole for a single large pizza). Form into tight balls, place on a lightly floured surface, cover, and rest 20–30 minutes to relax the gluten for easier stretching.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat oven to 500°F (260°C) for at least 45 minutes (or as hot as your oven will go) so the stone/heavy pan is very hot.

Shape crust

On a lightly floured surface, gently press one dough ball from the center outward to form a 10–12 inch disk, leaving a slightly thicker rim. Stretch with your hands or use a rolling pin if preferred. Transfer to a well-floured pizza peel or a sheet of parchment paper for easy transfer.

Top the pizza

Spread about 3/4 cup of the sauce evenly over the dough, leaving the rim exposed. Distribute half the mozzarella (about 5 oz) in pieces over the sauce. Sprinkle 2 tablespoons grated Parmesan evenly. Add optional toppings (e.g., pepperoni) if using.

Bake

Slide the pizza onto the hot stone or baking sheet (use the parchment if needed). Bake for 7–10 minutes, rotating halfway, until the crust is golden and blistered and the cheese is melted and bubbling. Baking time varies with oven temperature and stone heat.

Finish

Remove pizza from oven. Drizzle with 1/2 tablespoon olive oil and scatter fresh basil leaves on top. Let rest 2–3 minutes, then slice and serve. Repeat shaping and baking with the second dough ball and remaining ingredients.