Classic Pizza Deal Recipe

Activate yeast

In a small bowl, stir the warm water with the sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl (or stand mixer bowl), whisk the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix by hand or with the dough hook on low until a shaggy dough forms, about 2–3 minutes.

Knead

Knead on a floured surface for 8–10 minutes by hand (or 6–8 minutes with a stand mixer on medium-low) until smooth, elastic, and slightly tacky. Add just enough flour if extremely sticky; the dough should be soft and pliable.

Bulk rise

Lightly oil a large bowl, place the dough in it, turning once to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough gently and divide into two equal portions. Shape each portion into a tight ball. Place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten (this makes stretching easier).

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that reaches 500°F, this produces a crisp crust similar to pizzeria style.

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds (do not brown).

Add the crushed tomatoes, oregano, basil, salt, pepper, and optional sugar. Stir to combine and bring to a gentle simmer. Lower heat and simmer 8–12 minutes to slightly thicken and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Prepare peel or sheet

If using a pizza peel, liberally dust the peel with cornmeal or semolina to prevent sticking. If using a baking sheet, lightly oil it or dust with cornmeal.

Stretch dough

Working with one dough ball at a time, press the center flat with your fingers leaving a 1/2–3/4-inch rim. Gently stretch and rotate the dough into a roughly 11–12 inch circle for a medium pizza. If it resists, let it rest 5 minutes and try again.

Sauce and cheese

Place the stretched dough on the prepared peel or baking sheet. Spoon about 3/4 cup of the prepared tomato sauce onto the center and spread evenly, leaving the rim bare. Sprinkle about 1.5 cups shredded mozzarella evenly over the sauce. If using Parmesan, sprinkle half of the 1/4 cup now. Add any optional toppings (pepperoni, mushrooms, peppers, onion) distributed evenly — keep toppings moderate to ensure even cooking.

Bake

Slide the pizza onto the preheated stone or inverted baking tray (or place the sheet in the oven). Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden with some char, cheese is bubbly, and bottom is crisp. Baking time varies by oven and stone; watch closely after 7 minutes.

Finish

Remove pizza from oven. Drizzle a small amount (~1/2 tsp) olive oil over the crust and scatter fresh basil leaves on top. Sprinkle a pinch of coarse salt if desired. Let rest 2–3 minutes, then slice and serve.

Repeat

Repeat stretching, topping, and baking for the second dough ball. If baking second pizza on a baking sheet, you can place it on a lower rack while the first bakes, but results are best when each pizza is baked directly on the hot stone or inverted tray one at a time.

Leftover pizza can be stored airtight in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven on a sheet or skillet for 6–8 minutes to restore crispness, or in a skillet over medium heat with a lid for 4–6 minutes.