Ck Pizza Recipe

Activate yeast and combine

In a large mixing bowl, stir together the warm water, sugar and yeast. Let rest 5 minutes until foamy. If no foam appears, the yeast may be inactive — start over with fresh yeast.

Make dough

Add the flour and salt to the bowl and stir with a wooden spoon until a shaggy dough forms. Add 1 tablespoon olive oil and continue mixing until the dough comes together.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough ball in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

Punch down the dough gently, transfer to a lightly floured surface and shape into a single 12-inch round or two smaller pizzas. Let rest 10 minutes before stretching to release the gluten.

Prepare tomato base

Pour the canned tomatoes into a bowl and crush them by hand or with a fork to a saucy consistency, leaving some small tomato pieces. Drain off excess liquid if very watery.

Season

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, salt, black pepper and red pepper flakes. Simmer on low 8–10 minutes, stirring occasionally, to meld flavors. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a pizza oven or broiler-safe stone, follow its instructions for highest heat.

Stretch dough

On a piece of parchment or a well-floured pizza peel, stretch the rested dough into a 12-inch round, leaving a slightly thicker edge for the crust. If dough resists, let it rest 2–3 minutes and continue.

Add sauce

Spoon 1/2 to 2/3 cup of the prepared tomato sauce onto the dough and spread in an even, thin layer with the back of the spoon, leaving the outer crust bare.

Top

Distribute the fresh mozzarella evenly over the sauced dough. Sprinkle grated Parmesan over the cheese. Add any optional add-ins (pepperoni, mushrooms, peppers) in an even layer.

Bake

Slide the pizza (on the parchment or peel) onto the preheated stone or sheet and bake 7–10 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven temperature and stone heat; watch closely.

Finish

Remove the pizza from the oven. Drizzle 1 teaspoon olive oil over the top, scatter fresh basil leaves, and finish with a light sprinkle of coarse or flaky salt. Let rest 2–3 minutes before slicing.

Slice the pizza into 6–8 slices and serve hot. Leftover pizza keeps well refrigerated for 2–3 days and reheats crisply in a hot oven or skillet.