Pizzas Recipe

Activate yeast

In a small bowl, combine warm water (1 cup), sugar (1 tsp) and active dry yeast (2 tsp). Stir and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour (3 cups) and salt (1 tsp). Make a well in the center and add the foamy yeast mixture and olive oil (2 tbsp). Mix with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is very sticky, add flour 1 tbsp at a time; dough should be tacky but not sticky.

First rise

Lightly oil a clean bowl, place dough in it, turning to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm place for 1–1.5 hours, until doubled in size.

Divide and rest

Punch down the dough and divide into two equal pieces. Shape each into a ball, place on a floured surface, cover loosely and let rest 15–20 minutes before shaping.

While dough is rising, make the sauce. Heat olive oil (1 tbsp) in a small saucepan over medium heat. Add minced garlic (1 clove) and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes (1 cup), dried oregano (1 tsp), salt (1 tsp), black pepper (1/4 tsp), and red pepper flakes (1/4 tsp, optional). Stir and simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place an oven rack in the lowest position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or preheat the sheet.

Shape dough

On a lightly floured surface, press or stretch each dough ball into a 10–12 inch circle. Try to create a slightly thicker rim for the crust. If dough resists, let rest 5 minutes and continue.

Top pizzas

Place stretched dough on a pizza peel dusted with flour/cornmeal or on prepared baking sheet. Brush the edge lightly with olive oil (1 tbsp divided). Spread about 1/2 cup of tomato sauce evenly over each crust, leaving the rim bare. Sprinkle shredded mozzarella (1 cup per pizza) evenly. Add pepperoni slices (about 10 slices per pizza) and a light dusting of grated parmesan (about 2 tbsp per pizza). Sprinkle coarse salt (a pinch) if desired.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C), rotating halfway, until crust is golden and cheese is bubbling and starting to brown. Thinner crusts may take less time; thicker crusts may take a bit longer.

Finish

Remove pizzas from oven. Let rest 2 minutes, then top with fresh basil leaves (4 leaves per pizza torn) and a light drizzle of olive oil if desired. Slice and serve hot.