Tradicional Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) and granulated sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the all-purpose flour and fine salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the flour well. Using a wooden spoon or your hands, mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

Lightly oil a clean bowl with a little olive oil. Place the dough ball in the bowl, turning once to coat with oil. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

When risen, punch down the dough to release air. Divide into two equal portions if making two medium pizzas or keep whole for one large. Let rest 10 minutes before shaping.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or dust with semolina.

Prepare the sauce: mix the tomato sauce with the minced garlic, dried oregano, 1/4 teaspoon of the coarse salt, and a pinch of black pepper. Taste and adjust seasoning as needed.

On a lightly floured surface, stretch or roll each dough portion into a roughly 10–12 inch round (for two pizzas) or one large round if using one dough ball. Press edges slightly to form a rim.

Transfer the shaped dough to a piece of parchment (for stone) or prepared baking sheet. Spread a thin, even layer of the tomato sauce over the surface, leaving the rim bare.

Distribute the shredded or sliced fresh mozzarella evenly over the sauced dough. Sprinkle the grated parmesan over the top. Scatter fresh basil leaves (reserve a few for finishing) and drizzle 1 tablespoon olive oil over the pizza. Season lightly with remaining coarse salt and freshly ground black pepper.

Bake on the preheated stone or baking sheet for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and slightly browned in spots. Baking time will vary by oven and thickness of dough.

Remove pizza from oven. Let rest 2–3 minutes, then tear or thinly slice and finish with remaining fresh basil leaves on top. Optionally drizzle a little extra olive oil before serving.

Serve hot. This recipe yields a classic 'Tradicional' style pizza with crisp edges, simple tomato sauce and fresh mozzarella.