Original Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the granulated sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour and fine salt. Mix briefly to distribute the salt.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix on low until a shaggy dough forms, then increase speed or knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes.

After the first rise, gently deflate the dough and transfer to a lightly floured surface. Divide the dough into two equal portions for two 10–12 inch pizzas (or keep whole for one large). Shape into tight rounds, cover, and let rest 15–20 minutes before stretching.

While the dough is rising, make the sauce. In a small saucepan or skillet over medium-low heat, warm 1 tablespoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add the tomato passata, dried oregano, salt, black pepper, and optional sugar. Stir and simmer gently for 8–10 minutes to marry flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on the dough.

Preheat your oven to the highest setting (500–550°F / 260–290°C). If you have a pizza stone or steel, place it on the middle rack while the oven heats for at least 30 minutes. If using a baking sheet, lightly oil or preheat it in the oven.

On a lightly floured surface, stretch or roll one dough ball into a 10–12 inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a piece of parchment paper or a pizza peel dusted with flour/cornmeal.

Spread about 1/2 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2–3/4 inch rim. Sprinkle 1 cup shredded mozzarella evenly over the sauce, then grate a light layer (about 2 tablespoons) of parmesan. Repeat for second pizza if making two.

Slide the pizza (on parchment) onto the preheated stone/steel or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway through for even browning, until the crust is blistered and golden and the cheese is melted and bubbling. Baking time will vary with oven temperature and thickness of dough.

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the top, drizzle with about 1/2 teaspoon extra virgin olive oil, and sprinkle the coarse sea salt. Let rest 2–3 minutes, then slice and serve.