Traditional Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle active dry yeast over the surface, stir briefly, and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Make a well in the center.

Once yeast is foamy, add olive oil and pour into the flour. Mix on low speed until dough comes together, about 2–3 minutes; increase speed and knead 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Punch down the dough and divide into two equal portions for two 12–14" pizzas (or keep whole for one large). Shape each portion into a tight ball. Place on a lightly floured tray, cover, and rest 20–30 minutes before shaping.

While dough rises, make the sauce. Drain canned whole tomatoes, reserving juices if desired for a thinner sauce. Crush tomatoes by hand or pulse briefly in a blender/food processor to a slightly chunky consistency.

In a small saucepan over medium heat, warm 1 tablespoon extra-virgin olive oil. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Add crushed tomatoes, dried oregano, salt, and black pepper. Simmer gently 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and stir in chopped fresh basil. Let cool to room temperature before using.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and allow the oven (with stone) to preheat at least 45 minutes. If using a baking sheet, oil it lightly and preheat oven 20 minutes.

On a lightly floured work surface, press and stretch one dough ball into a 12–14" round, leaving a slightly thicker rim. Avoid overworking; use your knuckles and gravity to stretch for a thin center.

Transfer stretched dough to a lightly floured pizza peel or inverted baking sheet dusted with semolina or cornmeal (or directly to the prepared baking sheet).

Spread a thin, even layer of the cooled tomato sauce over the dough, leaving the rim bare. Use about 3/4–1 cup sauce per pizza depending on desired sauciness.

Distribute torn/sliced fresh mozzarella evenly over the sauce. Sprinkle grated Parmesan/Pecorino on top. If desired, add a light pinch of crushed red pepper flakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–10 minutes (stone) or 10–14 minutes (baking sheet) until crust is golden, cheese is melted and bubbly, and edges are blistered.

Remove pizza from oven. Drizzle 1/2 tablespoon extra-virgin olive oil over the top, scatter fresh basil leaves, and finish with a small pinch of coarse sea salt. Let rest 2–3 minutes, slice, and serve.

Repeat assembly and baking with remaining dough and toppings. If making ahead, keep baked pizzas uncovered at room temperature up to 2 hours; reheat in a hot oven (450°F/230°C) 5–7 minutes to refresh.

Serve each pizza hot, optionally with extra crushed red pepper or grated cheese at the table.