Sweet Tomatoes Pie: Medium 14" Recipe

Activate yeast

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

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. If mixing by hand, turn onto a floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Shape and rest

Punch down the dough and divide to make a single 14-inch pizza (this dough recipe yields one 14" medium; if dough feels too sticky, lightly flour). Shape into a ball, cover, and let rest 15 minutes to relax the gluten before stretching.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant but not browned.

Add crushed tomatoes, diced tomatoes, and tomato paste. Stir to combine and bring to a gentle simmer.

Season with oregano, basil, sugar, salt, and black pepper. Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until sauce thickens slightly and chunks remain distinct. Adjust seasoning to taste and remove from heat. Keep warm until assembly.

Combine tomato sauce, tomato paste, olive oil, salt, and sugar in a small saucepan. Warm over low heat, stirring until smooth and heated through, about 3–5 minutes. No simmering needed. Use this instead of chunky sauce if a smooth, kid-friendly sauce is requested.

Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 45 minutes so it is thoroughly heated.

On a lightly floured surface, gently stretch or roll the rested dough into a 14-inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or another inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Brush the outer 1/2-inch of the crust lightly with the 1 tablespoon olive oil to promote browning and flavor.

Spread about 3/4 to 1 cup of the chunky tomato sauce evenly over the dough, leaving the rim uncovered. If using the smooth sauce, use the same volume (3/4 to 1 cup). Adjust amount slightly for preferred sauciness.

Evenly distribute the shredded mozzarella over the sauce (about 3 to 3 1/2 cups for a standard coverage). Sprinkle the grated Parmesan over the top.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating once halfway through, until the crust is golden brown and cheese is melted and bubbly. Baking time will vary with oven; watch for desired crust color and cheese browning.

Remove pizza from oven and let rest 2–3 minutes. Slice into 8 slices. Serve hot.