Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a bowl, add sugar and sprinkle the active dry yeast on top. Stir gently and let sit for 5–10 minutes until foamy.

Mix dough

In a large mixing bowl, combine 3 cups of the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms, adding the remaining 0.5 cup flour a little at a time if dough is too sticky.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 6–8 minutes.

First rise

Lightly oil a large bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Divide & rest

Punch down the risen dough, turn it onto a floured surface and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, cover, and let rest 20–30 minutes before shaping.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Season with dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if using. Simmer gently for 10–15 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available (475–500°F).

Shape the crust

On a lightly floured surface, press one dough ball into a flat disc, then use your fingers to stretch and press the dough outward to a 12-inch circle, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a lighter crust; use your hands to stretch for air retention.

Prepare pan

If using a pizza peel, sprinkle it with a little flour or cornmeal. If using an inverted baking sheet, lightly oil it or place parchment paper on top. Transfer the shaped dough to the peel or sheet.

Top the pizza

Brush the crust edge lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon coarse salt over the edge. Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving the rim uncovered. Sprinkle 1 cup shredded mozzarella across the pizza, add pepperoni, sliced bell pepper, and red onion as desired, then finish with remaining 1 cup mozzarella and 1/4 cup grated parmesan.

Bake

Slide the pizza onto the preheated stone or place the sheet in the oven. Bake for 8–12 minutes, until the crust is golden and cheese is bubbly and starting to brown in spots. Baking time will vary by oven and thickness of dough.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using. Slice and serve hot. Repeat shaping, topping and baking for the second dough ball.