2 Large 1-topping Pizzas Recipe

Proof the yeast

Warm the water to about 105–115°F (warm to the touch). In a small bowl, combine the warm water, sugar, and active dry yeast. Stir lightly and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start over with fresh yeast.

Mix and knead

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the foamed yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead 6–8 minutes by mixer or 8–10 minutes by hand until the dough is smooth, elastic, and slightly tacky but not sticky. Add a tablespoon of flour or water as needed to reach the right consistency.

First rise

Lightly oil a clean bowl with the additional 1 tablespoon olive oil, place the dough in the 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 1 to 1½ hours.

Divide and rest

Punch down the dough, turn onto a lightly floured surface, and divide into two equal portions. Shape each portion into a tight ball. Cover with a towel and let rest 15–20 minutes to relax the gluten for easier stretching.

Preheat and prepare pans

Preheat your oven to 500°F (if your oven goes higher, 525°F works well). Place a pizza stone or inverted baking sheet in the oven to heat. Lightly dust two pizza peels or baking sheets with semolina or cornmeal to prevent sticking.

Make the sauce while the dough rises: In a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Stir to combine and simmer 5–8 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Stretch and top

Working with one dough ball at a time on a lightly floured surface or on a semolina-dusted peel, press from the center outward to form a 12–14" round, leaving a slightly thicker rim. Transfer the stretched dough to the dusted pizza peel or baking sheet. Spread about 1/2 cup to 3/4 cup of the sauce evenly over each crust, leaving the rim bare. Sprinkle 2 cups shredded mozzarella evenly over each pizza. Add your chosen one topping to each pizza (for pepperoni: arrange slices in an even layer; for vegetables: spread evenly; for sausage: cook and crumble before topping).

Bake

Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake one pizza at a time on the hot surface for 8–12 minutes, rotating halfway through, until the crust is golden and the cheese is bubbly and lightly browned. If your oven supports two pizzas on separate racks with the stone and an additional baking sheet, you can bake both, swapping rack positions halfway—watch closely, crust and bake times may vary.

Finish

When done, remove pizza and immediately sprinkle with grated Parmesan and fresh basil if using, and a pinch of crushed red pepper if desired. Let rest 2–3 minutes before slicing to allow cheese to set slightly. Repeat for the second pizza.