Original Recipe

Bloom yeast

Pour 1.5 cups warm water (about 105–115°F / 40–46°C) into a mixing bowl, sprinkle 1 tsp granulated sugar and 2.25 tsp active dry yeast on top. Stir gently and let sit until foamy, about 5–10 minutes.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Mix briefly to combine.

Add the foamy yeast mixture and 2 tbs extra-virgin olive oil to the flour. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes. Knead by machine for 6–8 minutes or by hand on a lightly floured surface for 8–10 minutes until dough is smooth, elastic, and slightly tacky.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

After the first rise, gently deflate the dough and divide it into two equal portions (for two 12-inch pizzas) or keep whole for one large pie. Shape portions into rounds, place on a baking sheet, cover, and let rest for 20–30 minutes to relax the gluten.

If not using immediately, transfer dough balls to lightly oiled airtight containers and refrigerate up to 48 hours (bring back to room temperature for 1 hour before shaping) or freeze for up to 1 month.

While the dough rises, make the sauce. In a medium saucepan, warm 1 tbs extra-virgin olive oil over medium-low heat. Add 2 minced garlic cloves and cook gently until fragrant, about 30–45 seconds — do not brown.

Add 28 oz canned whole peeled tomatoes (including juices). Break the tomatoes up with a spoon or use your hands before adding for a slightly chunky sauce, or blend briefly for smoothness.

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp fine sea salt, 1 tsp black pepper, and 0.5 tsp sugar (optional). Simmer gently on low for 15–20 minutes to let flavors meld, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to room temperature. If you prefer a very smooth sauce, blend with an immersion blender for 10–20 seconds.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 45 minutes. Alternatively, use a heavy baking sheet placed upside down and preheated.

On a lightly floured surface, gently stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker rim (crust). Transfer the shaped dough to a pizza peel dusted with semolina or flour, or to a piece of parchment paper for easy transfer.

Spread about 3/4 to 1 cup of the cooled tomato sauce evenly over the dough, leaving the outer rim untouched (adjust amount to taste). Don't overload the sauce — a thin layer is ideal for an 'Original' style.

Tear or slice 6 oz fresh mozzarella and distribute evenly over the sauce. If you prefer smaller puddles of cheese, place slices slightly apart rather than covering the entire surface.

Drizzle lightly with a teaspoon of extra-virgin olive oil and sprinkle 1/4 tsp freshly ground black pepper and a pinch of coarse sea salt across the top. Optionally, scatter 1 tbs grated Parmesan.

Slide the pizza onto the preheated stone or baking sheet and bake until the crust is golden and blistered and cheese is melted and bubbling, about 8–12 minutes (time varies with oven and temperature). Rotate halfway if necessary for even browning.

Remove pizza from oven and immediately top with fresh basil leaves (6 leaves torn) so the heat releases their aroma but doesn't wilt them completely.

Let rest 2–3 minutes, slice, and serve. Repeat assembly and baking for the second dough ball.