Pizza Recipe

Proof the yeast

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

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes or use the stand mixer for 5–7 minutes until the dough is smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and 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 round on a lightly floured surface.

While the dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, and black pepper. Simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or sprinkle with cornmeal.

Brush the shaped dough edges with 1 tablespoon olive oil. Spread about 1/2 to 3/4 cup sauce over each 12-inch crust, leaving a 1/2-inch border for the crust.

Sprinkle 1 cup shredded mozzarella over each pizza (reserve some for finishing if desired). Add chosen toppings evenly across the pies and finish with a light sprinkle of grated Parmesan.

Transfer the pizza to the preheated stone or baking sheet. Bake 10–12 minutes until the crust is golden and cheese is bubbly and slightly browned. Cooking time may vary by oven.

Remove pizzas from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using, slice, and serve.