Large Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more 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 place until doubled in size, about 1 to 1.5 hours.

Shape dough

Punch down the risen dough and transfer to a lightly floured surface. For one large pizza (12–14 inch), shape the dough into a round and let rest 10 minutes covered to relax the gluten, making it easier to stretch.

While dough is rising or resting, make the sauce. In a bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste-adjust with salt or herbs as desired. No cooking required; set aside.

Preheat oven and prepare surface

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes for best crust. If using a pizza pan, preheat to 475°F (245°C). Sprinkle cornmeal or semolina on a pizza peel or the back of a baking sheet to prevent sticking.

Stretch the dough

On a lightly floured surface, stretch or roll the dough to about 12–14 inches in diameter and thickness to your preference. Transfer the stretched dough to the cornmeal-dusted pizza peel or baking sheet.

Assemble pizza

Brush the outer 1/2 inch of the dough lightly with 1 tablespoon olive oil (this helps brown the crust). Spread 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving the oiled rim. Sprinkle 2 to 2 1/2 cups shredded mozzarella evenly over the sauce. Add your chosen toppings (pepperoni, bell pepper, red onion, mushrooms, olives) distributed evenly. Finish with grated Parmesan.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or at 475°F (245°C) for 12–15 minutes, until the crust is golden and cheese is bubbly and slightly browned. Baking time varies by oven and thickness of crust; watch closely after 8 minutes.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using, and sprinkle red pepper flakes to taste. Slice and serve hot.