Classic Recipe

Bloom yeast

Combine warm water (about 43–46°C / 110–115°F), sugar, and active dry yeast in a small bowl. Stir gently and let sit until foamy, 5–8 minutes.

Mix dough

In a large bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook for 4–6 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 60–75 minutes.

Shape crust

Punch down the risen dough and transfer to a lightly floured surface. Press or roll into a 12-inch round (about 1/4–1/2 inch thick), creating a slightly thicker edge for the crust.

While dough rises, make the sauce. In a small saucepan heat 1 tsp olive oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir, bring to a gentle simmer, and cook 8–10 minutes to meld flavors. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 250°C (475–500°F) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to highest temperature possible.

Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel. Lightly brush the dough edge with 1 tsp olive oil to promote browning.

Spread about 1/2 to 3/4 cup of the tomato sauce evenly over the dough, leaving the outer 1/2-inch rim bare for the crust.

Sprinkle the shredded mozzarella evenly over the sauce (about 2 cups). Add up to three regular toppings of your choice (examples provided): arrange pepperoni slices (40 g), half a cup sliced bell pepper, half a cup sliced mushrooms, 1/4 cup sliced red onion, and/or 1/4 cup sliced black olives. Use up to three of these, adjusting quantities so toppings are not overcrowded.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes until the crust is golden and cheese is bubbly and slightly browned. Baking time varies with oven temperature.

Remove pizza from oven. Let rest 2 minutes, then sprinkle 1/2 tsp dried oregano and red pepper flakes if desired. Slice and serve hot.