Pizza Recipe

Activate yeast and combine

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

Mix dough

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

Knead

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

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.

Cook sauce

While the dough rises, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir to combine.

Simmer

Bring sauce to a low simmer, reduce heat to low, and cook 10–15 minutes to thicken and develop flavor, stirring occasionally. Taste and adjust salt, pepper, or sugar. Remove from heat and let cool slightly.

Preheat oven and prepare dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. Punch down the risen dough and divide it if making two smaller pizzas. On a lightly floured surface, shape dough into a 12-inch round by pressing and stretching with your hands, leaving a slightly thicker rim.

Dress the crust

Transfer shaped dough to a piece of parchment or a lightly floured pizza peel. Brush the crust edge lightly with 1 tablespoon olive oil. Spread an even layer (about 1/2 to 3/4 cup) of the prepared pizza sauce over the dough, leaving the rim exposed.

Add cheese and meats

Sprinkle the shredded mozzarella evenly over the sauced dough (about 2 cups). Distribute the thinly sliced ham evenly over the cheese. Top with pepperoni slices (about 20, spacing as desired). Add red pepper flakes if using.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake 10–12 minutes, or until crust is golden and cheese is melted and bubbly with some brown spots. Baking time may vary with oven and thickness.

Finish and serve

Remove pizza from oven, let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve hot.