Basic (cheese & Sauce) Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, add flour 1 tablespoon at a time; if too dry, add a little water.

Form 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, about 60–90 minutes.

After rising, gently punch down the dough and transfer to a lightly floured surface. For one 12–14" pizza, shape into a disk and let rest 10 minutes before stretching. If not using immediately, divide for two smaller pizzas, coat with oil, and refrigerate (up to 24 hours) or freeze.

Peel and finely mince the garlic clove.

In a small saucepan, warm 1 teaspoon olive oil over medium-low heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste. Stir to combine, then add dried oregano, dried basil, salt, pepper, and optional sugar. Simmer gently for 8–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Let cool to room temperature before using (hot sauce can make dough soggy).

Preheat oven to 500°F (260°C) or as hot as your oven will go. If using a pizza stone, place it in the oven while preheating. Preheat at least 30 minutes. If using a rimmed baking sheet, preheat the sheet or line it with parchment and dust with cornmeal or flour.

On a lightly floured surface or parchment, press and stretch the rested dough into a 12–14" round (or desired size). Use your fingers to create a slightly thicker edge for the crust. If dough resists, let it rest 5 minutes then continue.

Transfer the stretched dough to a pizza peel or baking sheet dusted with cornmeal or flour so it slides easily.

Spread an even layer of cooled sauce over the dough, leaving a 1/2"–1" border for the crust. Use about 3/4 cup sauce for a 12" pizza (adjust to taste).

Distribute 2 cups shredded mozzarella evenly over the sauce. Sprinkle the grated Parmesan if using.

Drizzle 1 teaspoon olive oil lightly over the cheese and finish with a grind of black pepper if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary with oven temperature and stone.

Remove the pizza from the oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top if using. Slice and serve hot.

Leftover sauce will keep refrigerated for up to 4 days or frozen for up to 3 months. Cooked pizza keeps 2–3 days refrigerated; reheat in a 375°F (190°C) oven for best crust texture.