Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Mix dough

In a large bowl, whisk the flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–7 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot for 1 to 1¼ hours, or until doubled in size.

Shape dough

Punch down the risen dough to release air. Transfer to a lightly floured surface, shape into a ball, and let rest 10 minutes covered. Then stretch or roll out to a 12-inch round (or two 9–10-inch rounds) about 1/4-inch thick. Transfer to a parchment-lined baking sheet or preheated pizza stone.

While the dough is rising (or in a small saucepan), heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir to combine, bring to a gentle simmer, then reduce heat and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it in the oven upside down to heat for a crisp bottom (optional).

Brush the shaped dough lightly with 1 tablespoon olive oil around the rim and center to prevent sogginess. Spread an even layer (about 3/4 cup) of the tomato sauce over the dough, leaving a 1/2-inch border for the crust.

Evenly scatter the shredded mozzarella over the sauce (about 2 cups). Sprinkle grated parmesan if using.

Place the pizza on the preheated stone or baking sheet. Bake for 10–12 minutes, rotating halfway through if needed, until the crust is golden and cheese is bubbly with light brown spots.

Remove pizza from oven and let rest 2–3 minutes. Tear fresh basil leaves and scatter over the pizza. Slice and serve.