13" Pizza - 8 Slices Recipe

Proof the yeast

Pour 1 1/4 cups warm water (about 100–110°F / 38–43°C) into a bowl. Stir in 1 tsp active dry yeast and 1/2 tsp sugar. Let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups bread flour and 1 1/2 tsp fine sea salt.

Make the dough

When yeast is foamy, add 1 tbsp olive oil to the yeast mixture. Pour wet ingredients into the flour and mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 7–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer with dough hook on medium). The dough should be slightly tacky but not sticky; add up to 1–2 tbsp flour if excessively sticky.

First rise

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

Shape and rest

Punch down the dough and transfer to a lightly floured surface. Form into a smooth ball and let rest 10 minutes, covered. This relaxes the gluten and makes stretching easier.

Preheat oven

About 40 minutes into the rise (or after shaping/resting), preheat oven to 500°F (or highest your oven will go) with a pizza stone or inverted baking sheet on the middle rack. Allow at least 30 minutes for the stone to heat through.

Stretch dough to 13-inch

On a surface dusted with 1 tbsp coarse cornmeal or semolina, gently press and stretch the dough with your fingers or use knuckles to form a 13-inch round with a slightly thicker rim. Avoid tearing; maintain a 1/2–3/4-inch edge for the crust.

Make the sauce while the dough rises: In a small bowl combine 1 cup crushed tomatoes, 1 tbsp tomato paste, 1 tsp olive oil, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and taste — adjust salt/pepper as desired. No cooking required for a fresh-tasting pizza sauce.

Assemble pizza

Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal. Lightly brush the dough edge with 1 tsp olive oil. Spread an even layer of sauce over the center, leaving the rim untouched (about 1/2-inch). Sprinkle 2 cups shredded mozzarella evenly over the sauce, then add 2 tbsp grated Parmesan. Season with salt and black pepper to taste and top with any additional toppings you prefer.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F for 8–12 minutes, until the crust is golden and blistered and cheese is melted and starting to brown in spots. Baking time varies by oven and stone temperature — watch closely after 7 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter 6 fresh basil leaves over the top if using, slice into 8 slices, and serve. Optionally finish with a drizzle of olive oil and extra grated Parmesan.