Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let stand 5-10 minutes until foamy. If it does not foam, the yeast may be inactive—discard and start with new yeast.

Make dough

In a large mixing bowl (or stand mixer with dough hook), combine flour and salt. Make a well and pour in the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, about 2-3 minutes by hand or 4-5 minutes in mixer.

Knead

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic (or knead in mixer 6-8 minutes). Add a tablespoon of flour at a time only if dough is excessively sticky.

First rise

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

Divide and rest

Punch down dough and divide into two equal portions for two 12-inch pizzas. Shape each into a ball, place on a lightly oiled tray, cover and let rest 15-20 minutes to relax the gluten for easier stretching.

Cook sauce

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30-45 seconds until fragrant but not browned. Add crushed tomatoes, oregano, basil, salt, black pepper and red pepper flakes (if using).

Simmer

Bring sauce to a gentle simmer, reduce heat to low and simmer uncovered for 10-15 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

Shape crusts

On a lightly floured surface or a surface dusted with cornmeal/semolina, take one dough ball and press down from center to edge with fingers, then stretch and rotate to form a 12-inch round with a slightly thicker rim. Do not use excessive force that would tear the dough. Transfer shaped dough to a pizza peel or inverted baking sheet dusted with cornmeal.

Top pizza

Lightly brush the outer rim with the reserved tablespoon of olive oil. Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 1.5 cups shredded mozzarella evenly, then arrange pepperoni slices, bell pepper and red onion. Finish with a light sprinkle of grated parmesan.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 7-10 minutes, rotating halfway through if needed, until crust is deeply golden and cheese is bubbling and slightly browned. Baking time will vary with oven temperature and thickness of dough.

Finish

Remove pizza from oven and garnish with fresh basil leaves. Let rest 2-3 minutes, slice and serve. Repeat assembly and bake for the second pizza.