14" Medium Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar (1 tsp) and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour (3.25 cups) and salt (1.5 tsp). Make a well, add the foamy yeast mixture and olive oil (2 tbs). Mix 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. If using a stand mixer, knead with a dough hook on medium speed 6–7 minutes.

First rise

Lightly coat a bowl with olive oil, place dough in bowl, cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape for 14-inch pizza

After the dough has doubled, punch it down and transfer to a lightly floured surface. For a single 14-inch medium pizza, shape into a ball and let rest 10 minutes. Then stretch or roll into a 14-inch round, leaving a slightly thicker edge for the crust. Dust pizza peel or baking sheet with cornmeal or flour (1 tbs).

Combine crushed tomatoes (1 cup), tomato paste (2 tbs), minced garlic (2 tsp), dried oregano (1 tsp), dried basil (1 tsp), sugar (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and olive oil (1 tsp) in a bowl. Stir until uniform. Taste and adjust seasoning. No cooking required for a fresh-tasting pizza sauce; let sit while dough completes first rise to allow flavors to meld.

Preheat oven

Place a pizza stone or 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.

Top the pizza

Transfer rolled dough to the prepared peel or baking sheet dusted with cornmeal. Spread an even layer of sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle shredded mozzarella (2 cups) evenly, then grate Parmesan (1/4 cup) over top. Add optional toppings like pepperoni (about 20 slices), bell pepper (1/2 cup), and red onion (1/4 cup) as desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary by oven temperature and stone.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves (6, torn) over the top. Slice into 8 slices and serve.