Classic Pizza Recipe

Activate yeast

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

Mix dough

In a large bowl, whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low for 6–8 minutes.

First rise

Lightly oil a large bowl, place the dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into 2 equal portions for two 12-inch pizzas (or keep as one for a larger pizza). Shape into tight balls, place on a floured tray, cover and rest 20–30 minutes to relax the gluten before shaping.

Prepare sauce

Mince or crush the garlic. In a small saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add garlic and cook 30–60 seconds until fragrant but not browned. Add the crushed tomatoes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat oven to the highest setting (500–550°F / 260–290°C) for at least 30 minutes so the stone is very hot.

Shape dough

On a work surface dusted with flour or semolina/cornmeal, press and stretch one dough ball into a 12-inch round. Use your fingers to create a slightly thicker rim. If the dough resists, let it rest 5 minutes and continue. Transfer the shaped dough to a pizza peel or another inverted baking sheet dusted with cornmeal/semolina to prevent sticking.

Assemble pizza

Spread about 1/2 cup of the rustic tomato sauce evenly over the dough, leaving a 1/2-inch border. Tear fresh mozzarella into pieces and distribute evenly over the sauce (about half the mozzarella for each pizza if making two). Drizzle with a little extra-virgin olive oil and sprinkle a pinch of fine sea salt over the cheese.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway if needed, until the crust is golden and crisp and the cheese is bubbling with small browned spots. Baking time will vary by oven temperature and stone heat.

Finish and serve

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle the remaining 1/4 teaspoon sea salt to taste, and let rest 2 minutes. Slice and serve warm.