In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Make dough

In a large mixing bowl (or stand mixer fitted with a dough hook), combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface about 8–10 minutes (or 5–7 minutes in mixer) until smooth and elastic.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Deflate and shape

Punch down the risen dough and transfer to a lightly floured surface. For one large 12–14 inch pizza, shape into a ball; for two smaller pizzas divide into two equal pieces. Let rest 10 minutes under a bowl to relax the gluten before stretching.

Sauce

While the dough rises, make the sauce. In a small saucepan over medium-low heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toppings & Cheese

Preheat oven and prepare peel/pan: Place a pizza stone on the middle rack if available and preheat oven to 500°F (260°C) for at least 30 minutes. If using a baking sheet or pizza pan, preheat oven to 475°F (245°C) and lightly oil the pan. Sprinkle cornmeal or semolina on a pizza peel or the back of a baking sheet to prevent sticking.

Stretch crust

On a lightly floured surface, gently press the rested dough ball into a 12–14 inch round, leaving a slightly thicker rim. Use your knuckles to stretch from center outward, keeping an even thickness (about 1/4 inch center). Transfer the stretched dough to the cornmeal-dusted peel or pan.

Assemble pizza

Brush the outer rim lightly with 1 tablespoon olive oil. Spread about 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving the rim clear. Sprinkle 2 cups shredded mozzarella evenly over the sauce, then arrange sliced pepperoni in a single layer (overlap slightly if desired). Sprinkle grated Parmesan and red pepper flakes evenly.

Bake: Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes (or at 475°F/245°C for 10–14 minutes) until the crust is golden and cheese is bubbly and beginning to brown. Rotate halfway through for even browning if needed.

Finish and serve: Remove pizza from oven. Let rest 2–3 minutes, then top with fresh basil leaves if using. Slice and serve hot for happy hour.

Finish & Equipment

If using leftovers: Cool completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven or toaster oven for 6–8 minutes to crisp the crust.

Cleaning tip: Allow the pizza stone to cool fully in the oven before removing. Wipe baking sheets and pans with warm soapy water; avoid soaking a hot stone in water.