Classic Recipe

Mix and knead

In a large bowl, combine the warm water and sugar (if using). Sprinkle the instant dry yeast over the water and let sit 2–3 minutes until foamy. Add the flour and salt, then olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). If dough is sticky, add flour 1 tablespoon at a time. Shape into a ball.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours. For stronger flavor, refrigerate covered for up to 24 hours and bring to room temperature before using.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you cannot reach 500°F, use the highest possible temperature.

Shape dough

On a lightly floured surface, gently deflate the dough and press or stretch it into a 12–14" round. Aim for a slightly thicker rim. Transfer to a piece of parchment paper or a lightly cornmeal-dusted pizza peel.

Prepare tomatoes by roughly chopping the ripe tomatoes and removing excess seeds and juice so the topping isn't too wet. Place chopped tomatoes in a bowl and add 1 tablespoon olive oil, minced garlic, 1/2 tsp salt, black pepper, and dried oregano (if using). Mix and taste; adjust seasoning.

If tomatoes are very juicy, spoon them onto a fine sieve and let drain 5–10 minutes, pressing gently to remove excess liquid. Alternatively, blot with paper towel before topping the dough.

Assemble the pizza on the parchment or peel. Spread a thin layer of the prepared tomatoes across the dough, leaving a 3/4–1" rim. Avoid overloading with liquid.

Distribute the fresh mozzarella evenly in slices or torn pieces over the tomatoes. Drizzle 1 tablespoon olive oil lightly over the top.

Slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C) until crust is golden and cheese is bubbling and starting to brown in spots. Baking time will vary by oven; watch closely after 7 minutes.

Finish and serve: Remove pizza from oven and transfer to a cutting board. Immediately scatter fresh basil leaves across the hot pizza. Sprinkle 1/4 tsp finishing salt and red pepper flakes if desired. Let rest 2 minutes, slice, and serve hot.