Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, combine 3 cups of flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or use dough hook on low until a shaggy dough forms. If using a stand mixer, mix 2–3 minutes.

Knead

Turn dough onto a lightly floured surface and knead about 6–8 minutes, adding up to 0.5 cup more flour as needed, until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook for 5–6 minutes.

First rise

Lightly oil a large bowl, place the dough ball inside, turning once so the top is oiled. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Shape

Punch down the risen dough and transfer to a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each portion into a 12-inch circle on a surface dusted with cornmeal or flour.

Prepare sauce

While the dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stirring to combine.

Simmer

Stir in dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/2 teaspoon sugar. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza steel or stone, preheat longer (45–60 minutes) for best results.

Assemble pizza

Transfer shaped dough to a pizza peel or a rimless baking sheet dusted with cornmeal or flour. Brush the outer 1/2-inch of the crust lightly with 1 tablespoon olive oil. Spread about 1/2 cup of the prepared sauce over each 12-inch dough, leaving a 1/2–1 inch border. Sprinkle 1 cup shredded mozzarella evenly over each pizza, then add pepperoni slices (about 10 per pizza) and a light dusting of grated Parmesan. Add red pepper flakes to taste if desired.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until crust is golden and cheese is bubbly and starting to brown. Baking time will vary with oven and equipment.

Finish

Remove pizza from oven. If using fresh basil, scatter leaves over the hot pizza. Let rest 2–3 minutes, slice, and serve.

Use the reserved cornmeal or flour to dust the peel or baking surface before transferring the dough to prevent sticking. Brush crust with a little extra olive oil after baking if desired for shine and flavor.