Draft Recipe

Activate yeast and combine

In a small bowl, combine warm water (about 105-110°F / 40-43°C), granulated sugar, and instant yeast. Stir gently and let sit 5–7 minutes until foamy. If mixture does not foam, discard and use fresh yeast.

Mix dry ingredients

In a large mixing bowl or stand mixer fitted with a dough hook, whisk together 3 cups all-purpose flour and 1 teaspoon fine sea salt.

Form dough

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons additional flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.

Preheat oven

About 30 minutes before baking, position an oven rack in the lower third of the oven and preheat to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. If using a baking sheet, invert it and preheat as well.

Prepare sauce and cheese

Stir the tomato sauce (or passata) with 1 teaspoon extra-virgin olive oil and 1 teaspoon crushed red pepper flakes. Taste and adjust salt if needed. Shred mozzarella and measure out grated Parmesan.

Shape dough

When dough has doubled, punch it down and transfer to a lightly floured surface dusted with 2 teaspoons cornmeal or semolina and 1 tablespoon flour. Divide dough if making two smaller pizzas; otherwise, shape into a 12–14-inch round by pressing from center outward with your fingers, stretching gently with your knuckles. Aim for a slightly thicker edge (cornicione).

Assemble pizza

Transfer shaped dough to a pizza peel or the back of a floured/inverted baking sheet. Spread a thin, even layer of the seasoned tomato sauce over the dough, leaving a 1/2-inch border. Sprinkle the shredded mozzarella evenly, then arrange pepperoni slices on top. Finish with a light dusting of grated Parmesan.

Bake

Slide pizza onto the preheated stone or inverted baking sheet. Bake 10–12 minutes until crust is golden and cheese is bubbling and browned in spots. Rotate halfway through for even browning.

Finish and serve

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, drizzle with a little extra-virgin olive oil if desired, and let rest 2–3 minutes. Slice and serve immediately.

Storage

Leftover pizza can be refrigerated in an airtight container for up to 3 days. Reheat in a hot oven or skillet to retain crispness.