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Ingredients
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Pizza Dough
Red Sauce
Cheese & Finishing
Method
Pizza Dough
Activate yeast and mix
In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.
Combine dry ingredients
In a large mixing bowl or stand mixer bowl, whisk together the flour and sea salt.
Form the dough
Add the foamy yeast mixture and olive oil to the flour. Mix with a spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes, or knead with a dough hook on medium speed for 6–7 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.
First rise
Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1¼ hours, or until doubled in size.
Portion and bench rest
Punch down the dough, divide into two equal portions (each makes a 12–14" pizza) or keep whole for one large pizza. Shape into tight balls, place on a floured surface, cover, and let rest 20–30 minutes before shaping.
Red Sauce
Sauté garlic
While the dough is rising, heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant — do not brown.
Simmer sauce
Add the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional 1/2 teaspoon sugar to the pan. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered 10–15 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.
Cool slightly
Remove from heat and let the sauce cool to warm (not piping hot) before using on the dough to prevent sogginess. If you prefer a smoother sauce, blend briefly with an immersion blender or leave as-is for a rustic texture.
Assemble & Bake
Preheat oven
Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that doesn’t reach 500°F, preheat as high as it goes and allow ample time for the stone to fully heat.
Shape the crust
On a lightly floured surface, gently press or stretch one dough ball into a 12–14 inch circle, leaving a slightly thicker rim for the crust. Avoid overworking to keep air in the dough for a light crust.
Prepare peel and add sauce
Dust a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking. Transfer the stretched dough to the peel. Spread 1/3 to 1/2 cup of the red sauce evenly over the dough, leaving a 1/2–3/4" edge for the crust.
Add cheese
Distribute 6 ounces (half) of the shredded/torn mozzarella evenly over the sauced dough. If you like extra cheesiness, use more but avoid overloading which can make the pizza soggy.
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500–550°F, or until the crust is golden with some charred spots and the cheese is melted, bubbling, and slightly browned. Baking time will vary by oven and stone temperature.
Finish and serve
Remove the pizza from the oven. Immediately sprinkle with 1 tablespoon grated Parmesan or Pecorino if using, drizzle about 1 teaspoon olive oil, and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve. Repeat assembly and bake with the remaining dough and ingredients.