12" Pizza Recipe

Proof yeast

Warm the water to about 100–110°F (warm to the touch). In a small bowl, stir the warm water with the sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine 2 1/2 cups of the flour and the salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms, adding the remaining 1/2 cup flour a little at a time if dough is too sticky.

Knead dough

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

First rise

Lightly oil a clean bowl and place the dough ball inside, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60–90 minutes.

Shape dough

Punch down the risen dough and transfer to a lightly floured surface. For a 12" pizza, press and stretch the dough into a 10–12" round (or roll with a rolling pin), leaving a slightly thicker rim for the crust. Transfer to a piece of parchment or a lightly floured pizza peel/baking sheet.

Prepare sauce while dough rises: finely mince or grate the garlic. In a small bowl combine the tomato sauce, minced garlic, dried oregano, dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Taste and adjust seasoning. No cooking needed for a fresh, bright sauce; if you prefer, simmer gently for 10 minutes and cool before using.

Preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (or highest oven setting) for at least 30 minutes so it becomes very hot.

Top the pizza

Brush the shaped dough rim lightly with 1 tablespoon olive oil. Spread about 1/2 to 3/4 cup of the sauce evenly over the dough, leaving the outer 1/2"–3/4" crust bare. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce. Scatter pepperoni slices on top, then sprinkle the grated parmesan lightly.

Bake

Slide the pizza (on parchment or a peel) onto the preheated stone or baking sheet. Bake at 500°F for 8–12 minutes, rotating once halfway through, until the crust is golden brown and cheese is bubbly and slightly browned.

Finish

Remove pizza from oven and let rest 2–3 minutes. If using fresh basil, tear leaves and scatter on top. Slice and serve.