Pizzas Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 37–43°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 or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead

Knead the dough on a lightly floured surface or continue with the mixer for 6–8 minutes until smooth, elastic, and slightly tacky. Add small dustings of flour if extremely sticky, but keep dough slightly tacky for a good crust.

First rise

Form 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, about 1 to 1½ hours.

Divide and rest

Punch down the dough, divide into 2 equal pieces (about 350–360 g each). Shape each into a tight ball. Cover and let rest 20–30 minutes to relax the gluten before shaping.

While the dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt, black pepper, and optional sugar. Simmer gently 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool; sauce should be room temperature or slightly warm when applied to dough.

Preheat oven

At least 30 minutes before baking, place a pizza stone or inverted baking sheet on the middle rack and preheat oven to its highest setting (500–550°F / 260–290°C) for a minimum of 30 minutes. If using a home oven with limited heat, preheat to 475–500°F and allow extra time for the stone to heat thoroughly.

Shape crusts

On a lightly floured surface or parchment, press each rested dough ball from center outward using fingertips to form a 12-inch circle, leaving a slightly thicker rim. Avoid overworking; you can stretch by hand or use a rolling pin. Transfer shaped dough to a sheet of parchment or a floured pizza peel dusted with semolina or cornmeal.

Top pizzas

Lightly brush the crust rims with ½ tablespoon olive oil. Spread about 6–8 tablespoons (or to taste) of the tomato sauce evenly over each base, leaving the rim clear. Sprinkle shredded mozzarella evenly (about 150 g per pizza). Add pepperoni, bell pepper slices, and red onion evenly. Finish with a light dusting of grated parmesan and crushed red pepper if using.

Bake

Slide pizza (with parchment if using) onto the preheated pizza stone or baking sheet. Bake 8–12 minutes at 500–550°F, or 10–14 minutes at 475–500°F, until crust is golden and cheese is bubbling and slightly browned in spots. Rotate once halfway for even browning.

Finish

Remove pizza from oven and transfer to a cutting board. Drizzle or brush remaining olive oil on the crust edge if desired. Scatter fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve.