Cheese Or Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar (1 tsp) and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer, combine flour (3 cups) and salt (1 tsp).

Add the foamy yeast mixture and olive oil (2 tbsp) to the dry ingredients. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 4–6 minutes until smooth and elastic. If mixing by hand, turn onto a floured surface and knead 8–10 minutes until elastic and slightly tacky.

Form dough into a ball, lightly oil the inside of a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

When risen, gently deflate the dough and divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan, heat olive oil (1 tbsp) over medium heat. Add minced garlic (1 tsp) and sauté 30 seconds until fragrant — do not brown.

Add crushed tomatoes (1 cup) and tomato paste (2 tbsp). Stir to combine and bring to a gentle simmer.

Add dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp), black pepper (1/4 tsp) and optional sugar (1/2 tsp). Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to warm.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it in the oven or lightly oil and dust with cornmeal/semolina.

On a lightly floured surface, stretch or roll the rested dough to a roughly 12–14" round (or desired size). Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with cornmeal/semolina to prevent sticking.

Lightly brush the dough edge with a little olive oil (about 1 tsp) to help browning.

Spread a thin, even layer of the prepared red sauce over the dough, leaving a 1/2" rim for the crust. Use about 3/4–1 cup sauce for a large pizza, less for a thinner application.

Evenly sprinkle shredded mozzarella (about 2 cups) over the sauce. If using, add grated Parmesan (1/4 cup) and arrange pepperoni slices on top (about 20 slices) for a pepperoni pizza.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned. Baking time depends on oven and thickness of dough.

If desired, during the last 1 minute of baking, broil briefly to encourage more browning — watch carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Finish with fresh basil leaves and a light drizzle of olive oil if desired. Slice and serve.

Serve hot. This recipe yields one large 12–14" pizza (or two smaller pizzas). Store any leftovers wrapped in foil or airtight container in the refrigerator for up to 3 days; reheat in a hot oven or skillet to maintain crispness.