In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4 cups flour and 2 tsp kosher salt. Make a well, add the foamy yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer on medium speed 6–8 minutes until smooth and elastic.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a lint-free towel and let rise in a warm draft-free spot for 1 to 1.5 hours, or until doubled in size.

Divide and rest

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball, place on a floured surface, cover, and rest 20–30 minutes to relax the gluten before shaping.

Sauce

Prepare sauce

While the dough rises or rests, make the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, 1/2 tsp salt and 1/2 tsp sugar (if using). Stir to combine and bring to a gentle simmer. Reduce heat and simmer 10–15 minutes until slightly thickened. Taste and adjust seasoning. Let cool to room temperature before using.

Assemble & Bake

Preheat oven and prepare surface

Place a pizza stone in the oven (if using) on the middle rack and preheat to 500°F (260°C) for at least 45 minutes. If using a baking sheet or steel, preheat oven to 475–500°F (245–260°C). Dust a pizza peel or an inverted baking sheet with flour or semolina to prevent sticking.

Shape dough

On a lightly floured surface, press one rested dough ball from center outward to form a 12-inch round, leaving a slightly thicker 1/2–3/4-inch rim. You can use your knuckles to stretch and rotate the dough, being careful not to tear it. Transfer the shaped dough to the prepared peel or parchment paper.

Sauce and cheese

Spread about 3/4 cup of the cooled sauce evenly over the dough, leaving the rim untouched. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Scatter pepperoni slices evenly across the pizza (use more or less to taste). Sprinkle about 2 tablespoons (approx. 0.25 cup) grated Parmesan over the top.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes until the crust is golden and blistered in spots and the cheese is melted and bubbly. Oven times vary—start checking at 8 minutes.

Finish

Remove the pizza from the oven. Brush the crust lightly with 1 tbsp olive oil and sprinkle 1/4 tsp flaky sea salt. Add fresh basil leaves on top. If desired, sprinkle optional crushed red pepper and garlic powder to taste. Let rest 2–3 minutes, slice, and serve.