12" Medium Pizza Recipe

Activate yeast and combine

In a medium bowl, whisk warm water, instant yeast, and sugar. Let sit 2–3 minutes until foamy or slightly bubbly. If no foam after 5 minutes, yeast may be inactive — start again with fresh yeast.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Pour in the yeast mixture and 1 tablespoon olive oil. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 1–2 minutes.

Knead

Knead by machine for 6–8 minutes on medium-low speed or by hand on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add a teaspoon of flour at a time only if extremely sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until about doubled, 45–75 minutes depending on room temperature.

Deflate and rest

Gently press the dough to deflate and turn it out onto a lightly floured surface. Shape into a tight ball, cover and let rest 10 minutes to relax the gluten — this makes stretching easier. Meanwhile preheat the oven (see below).

While the dough rises, make the sauce: in a small bowl combine crushed tomatoes, tomato paste (if using), minced garlic, oregano, basil, salt, pepper and 1/2 teaspoon olive oil. Stir until evenly combined. Taste and adjust seasoning. The sauce should be slightly seasoned and not too watery — if it seems thin, let it sit to reduce or use a slotted spoon to avoid excess liquid on the pizza.

Preheat oven

Place a pizza stone or an upside-down heavy baking sheet in the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes. If you don't have a stone, preheat to 475°F (245°C) with a baking sheet.

Shape dough

On a lightly floured surface or on a piece of parchment dusted with cornmeal/semolina, press the dough ball flat with your fingers, then stretch and rotate to form a 12-inch (30 cm) round with a slightly thicker rim. Aim for an even thickness of about 1/8–1/4 inch in the center. Avoid using a rolling pin if you want a lighter crust — use your hands to preserve air bubbles.

Transfer and top

If using a pizza peel, sprinkle it with cornmeal/semolina. Transfer the stretched dough to the peel or prepared parchment. Lightly brush the center and rim with 1/2 tablespoon olive oil. Spread the prepared sauce evenly over the dough leaving a 1/2–3/4 inch border. Distribute the fresh mozzarella pieces evenly. Sprinkle grated Parmesan over the top and finish with a crack of freshly ground black pepper.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden and blistered in places and the cheese is bubbling and beginning to brown. Baking time will vary with oven and stone temperature — watch closely after 6 minutes.

Finish

Remove the pizza from the oven. Let rest 1–2 minutes, then scatter fresh basil leaves over the top and drizzle 1/2 teaspoon olive oil. Slice and serve hot.