Classic Pizza Recipe

Activate yeast

Combine warm water (1.5 cups) and sugar (1 tsp) in a small bowl. Sprinkle 2 tsp active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine 3.5 cups flour and 2 tsp salt. Make a well, add the foamy yeast mixture and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes). If dough is sticky, add up to 2 tbsp more flour.

First rise

Lightly oil a large bowl, place the dough ball inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for a single large). Shape each into a smooth ball, cover, and let rest 20–30 minutes before stretching.

Prepare tomatoes

If using whole canned tomatoes, crush them by hand into a bowl or pulse briefly in a blender for a slightly smoother sauce until you have about 1 cup.

Cook sauce

Heat 1 tbsp olive oil in a small saucepan over medium-low heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, 1 tsp salt, 1 tsp dried oregano, and 0.25 tsp red pepper flakes if using. Simmer gently 10–15 minutes to meld flavors and slightly thicken. Stir occasionally.

Finish sauce

Taste and adjust seasoning. Stir in torn fresh basil leaves if using. Remove from heat and let cool slightly before using on the dough.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the center rack and preheat oven as hot as it will go (450–550°F / 230–290°C) for at least 45 minutes. If using a home oven, 500°F (260°C) is ideal.

Shape crust

On a lightly floured surface (use 0.25 cup flour sparingly) or on parchment dusted with 2 tbs semolina/cornmeal, flatten one dough ball into a disk. Using your fingers and the back of your hands, stretch the dough outwards rotating until you have a 10–12 inch round with a slightly thicker edge. Do not overwork; leave a small rim for the crust.

Add sauce and cheese

Transfer stretched dough to a pizza peel dusted with semolina or to the prepared parchment. Spread 1/2 cup of the tomato sauce over the dough, leaving a 1/2–3/4 inch border. Distribute half of the 8 oz fresh mozzarella (4 oz) in slices or torn pieces evenly across the sauce.

Bake

Slide the pizza onto the preheated stone/sheet and bake 7–10 minutes, or until the crust is puffed and blistered and the cheese is melted and beginning to brown in spots. Baking time will vary by oven temperature; watch closely.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves (about 4) over the hot pizza, drizzle with about 1/2 tbsp olive oil, and season with a pinch of salt (about 1/8 tsp) and a grind of black pepper. Let rest 2 minutes, then slice and serve.

Repeat the shaping, topping, and baking steps with the second dough ball and remaining sauce and mozzarella. Serve hot. Leftover pizza keeps refrigerated up to 3 days.