American 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 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp flour; if too dry, add small splashes of water.

First rise

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

Shape

Punch down the dough and turn onto a floured surface. For one large pizza, shape into a ball and rest 10 minutes. For two smaller pizzas, divide in half and shape each portion. Use your hands to stretch into a 12" (or 8") round leaving a slightly thicker rim.

Prepare garlic

Mince the garlic finely.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste and stir until combined.

Season sauce

Add dried oregano, dried basil, crushed red pepper flakes, 1/2 tsp salt and 1/2 tsp sugar (if using). Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly.

Preheat oven

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. Alternatively, preheat a heavy baking sheet.

Prepare crust

Lightly dust a pizza peel or the back of a baking sheet with flour or cornmeal. Transfer stretched dough to the peel. Brush the outer rim lightly with 1 tablespoon olive oil to promote browning.

Sauce and cheese

Spread about 3/4 cup of the homemade pizza sauce evenly over the dough, leaving the outer rim (cornicione) about 1/2" clear. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce, covering to the edges of the sauced area.

Add pepperoni

Arrange beef pepperoni slices evenly across the cheese, using about 100 g or adjusting to preference. Optionally sprinkle 2 tablespoons grated Parmesan and 1/4 tsp freshly ground black pepper over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden brown and cheese is bubbly and lightly blistered. Baking time will vary with oven and stone temperature.

Finish

Remove pizza to a cutting board. Let rest 2–3 minutes to set. Slice and serve hot.