Medium Recipe

Activate and mix dough

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 2–3 minutes until slightly foamy. Add olive oil, then add flour and salt. Mix until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–7 minutes.

First rise

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

Shape dough

Punch down the dough and divide to make one medium pizza (about 10–12 inch). On a lightly floured surface, stretch or roll the dough into a roughly 10–12 inch circle with a slightly thicker edge for the crust. Transfer to a pizza peel or baking sheet lightly dusted with cornmeal or semolina.

Make the sauce by combining crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, olive oil, salt and black pepper in a small bowl. Stir until smooth and taste; adjust seasoning. The sauce should be slightly thick so it doesn't make the dough soggy.

Spread about 1/2 to 3/4 cup of sauce evenly over the shaped dough, leaving a 1/2 inch border for the crust.

Sprinkle the shredded mozzarella evenly over the sauced dough, leaving the crust exposed.

Add parmesan evenly over the mozzarella.

Arrange pepperoni slices, bell pepper, red onion, mushrooms and black olives across the pizza as desired to ensure even coverage. Use crushed red pepper flakes if you want a bit of heat. All suggested toppings quantities are adjustable to taste.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the middle of the oven during preheat. Preheat for at least 30 minutes. If using a baking sheet, put it in the oven to heat as well or bake on the sheet used to shape the pizza.

Brush the exposed crust lightly with 1 tsp olive oil and sprinkle flaky sea salt if using.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.

Remove pizza from the oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top. Slice into 6–8 pieces and serve hot.