Original Recipe
Make Original Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Tomato Sauce
Toppings
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, whisk together the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.
- 3
Knead
Knead on medium speed or on a floured surface until smooth and slightly elastic, about 6–8 minutes. Dough should be soft and slightly tacky but not sticky; add up to 1 tablespoon extra flour if too sticky.
- 4
- 5
Divide and rest
Punch down the dough and turn onto a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Form each into a tight ball, place on a floured tray, cover, and rest 20–30 minutes to relax the gluten before shaping.
Tomato Sauce
- 6
Prepare garlic
Peel and finely mince the garlic cloves.
- 7
Cook sauce
Warm 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, salt, black pepper, and red pepper flakes. Stir to combine and simmer gently 8–10 minutes to meld flavors, stirring occasionally. Taste and adjust salt or red pepper to preference. Remove from heat and let cool to room temperature.
- 8
Optional smoothness
For a smoother sauce, pulse briefly in a blender or use an immersion blender to reach desired texture. The sauce should be slightly thick but spreadable.
Assemble & Bake
- 9
Preheat oven
Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes to ensure the stone is thoroughly heated. If you have a pizza steel, use it for better browning.
- 10
Shape dough
On a work surface dusted with cornmeal or semolina, take one dough ball and press from center outward with your fingertips, leaving a slightly thicker rim. Gently stretch by hand to roughly a 12-inch circle (or roll lightly with a rolling pin if needed), being careful not to deflate the edge entirely. Transfer the shaped dough to a well-dusted pizza peel or an inverted baking sheet.
- 11
Top pizza
Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Tear or slice 6 oz fresh mozzarella and distribute evenly. Sprinkle about 2 tablespoons grated Parmesan over the top. Add a few basil leaves torn in half, reserving some for finishing.
- 12
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through if necessary, until crust is blistered and golden and cheese is bubbling and slightly browned in spots. Baking time will vary with oven; keep an eye after 6 minutes.
- 13
Finish
Remove pizza from oven. Drizzle 1/2 teaspoon of extra-virgin olive oil over the top, scatter remaining fresh basil leaves, and sprinkle the coarse finishing salt. Let rest 2–3 minutes before slicing to let cheese settle. Repeat assembly and baking for the second dough ball.