Pizz' & Love Recipe

Activate yeast

In a small bowl, combine warm water (105–110°F), sugar or honey, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Mix until a shaggy dough forms (about 2–3 minutes by hand, 4–5 minutes in mixer). If dough is too dry, add water 1 tablespoon at a time; if too sticky, add flour 1 tablespoon at a time.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or continue in the mixer for 4–6 minutes on medium speed. Dough should be slightly tacky but not sticky.

First rise

Lightly oil a large bowl with 1 teaspoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.

Divide and rest

Punch down the dough gently, transfer to a floured surface, and divide into two equal portions for two 10–12" pizzas (or keep whole for one large pizza). Shape into tight balls, cover with a towel, and let rest 20–30 minutes to relax the gluten before stretching.

Prepare tomatoes

Pour the canned tomatoes into a bowl and crush them by hand or pulse briefly in a blender/food processor to reach a slightly chunky texture. Do not over-process — leave some texture for brightness.

Season

In a small bowl, combine crushed tomatoes, minced garlic, 1 tablespoon extra-virgin olive oil, dried oregano, 3/4 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust salt/pepper. Stir in torn fresh basil if using. This sauce is uncooked and ready to use on the dough.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to the highest temperature your oven allows (475–500°F / 245–260°C) for at least 30 minutes. If you have a pizza steel, use that and preheat similarly.

Stretch dough

On a lightly floured surface, take one rested dough ball and press from the center outward with your fingertips, stretching to a 10–12" round with a slightly thicker rim. Avoid rolling with a pin if you want a light, airy crust. Transfer to a pizza peel or inverted baking sheet dusted with flour or semolina for easy transfer.

Sauce and cheese

Spread a thin layer (about 3/4 cup) of the tomato sauce over the stretched dough, leaving a 1/2–3/4" rim. Distribute half the mozzarella (about 5 oz) evenly on top, tearing pieces so cheese melts evenly. Sprinkle 1 tablespoon grated Parmesan across the pizza.

Bake

Slide the pizza onto the preheated stone or steel. Bake 8–12 minutes at 500°F (or 10–14 minutes at 475°F) until crust is blistered and golden and cheese is bubbling with occasional charred spots. Rotate halfway if needed for even browning.

Finish

Remove pizza to a cutting board. Drizzle with about 1/2 tablespoon extra-virgin olive oil, scatter fresh basil leaves, sprinkle a pinch (about 1/8–1/4 tsp) of coarse sea salt on the crust edge, and add a light dusting of crushed red pepper flakes if desired. Let rest 2 minutes, then slice and serve.