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Ingredients
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Dough
Sauce
Toppings
Method
Dough
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
Mix dough
In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes). If dough is sticky, sprinkle up to 2 tablespoons extra flour.
Shape
Punch down the risen dough and divide into two equal portions for two 10–12 inch pizzas. Let rest 10 minutes, then stretch or roll to desired thickness on a lightly floured surface.
Sauce
Prepare simple tomato sauce: finely mince the garlic. In a small saucepan, warm 1 tablespoon olive oil over medium heat, add the garlic and cook 30 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Stir and simmer gently 8–10 minutes to reduce slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.
Toppings & Bake
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, use highest temperature available.
Assemble pizza
Lightly dust a pizza peel or another inverted baking sheet with flour or semolina. Place one stretched dough round on it. Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch rim. Tear or thinly slice 4 oz (half) of the fresh mozzarella and distribute evenly. Arrange 4 slices of spicy salami on top, slightly overlapping. Drizzle with about 1/2 tablespoon extra virgin olive oil and sprinkle 1 tablespoon grated Parmesan if using.
Bake
Slide the pizza onto the preheated stone/inverted sheet and bake 7–10 minutes until crust is golden and cheese is bubbling and starting to brown. Watch closely as high-heat baking times vary.
Finish
Remove pizza, top with 3 fresh basil leaves torn, and let rest 2 minutes. Slice and serve immediately. Repeat assembly and baking for the second pizza.