Larger Pizza Recipe

Activate yeast and combine liquids

In a measuring cup or small bowl, combine the warm water, instant dry yeast, and sugar. Stir gently and let sit 5–7 minutes until foamy. Stir in 1 tablespoon olive oil.

Mix dry ingredients

In a large bowl or bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt until evenly distributed.

Form the dough

With the mixer running on low (or using a wooden spoon if mixing by hand), pour the yeast mixture into the flour and add the remaining 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead for 6–8 minutes in the stand mixer (or 8–10 minutes by hand on a lightly floured surface) until the dough is smooth, elastic, and slightly tacky.

First rise

Lightly oil a clean bowl, place the dough in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Shape the dough

Turn the risen dough onto a lightly floured surface and gently deflate. Shape into a ball and let rest 10 minutes. Using your hands, stretch and press the dough into a 14–16" round (or press into a cornmeal-dusted pizza peel or baking sheet), leaving a slightly thicker rim for the crust. If the dough resists, let it rest another 5 minutes then continue.

Prepare sauce

In a small bowl, mix the crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, sugar (if using), salt, black pepper, and 1 tablespoon olive oil. Taste and adjust seasoning. No need to cook; this sauce is designed for direct use on pizza. If you prefer a cooked sauce, simmer gently in a small saucepan for 10–15 minutes and cool before using.

Preheat oven

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

Assemble pizza

If using a peel, dust it with semolina or cornmeal. Transfer the shaped dough to the peel or baking sheet. Spread an even layer of the sauce over the dough, leaving a 1/2–1" border for the crust. Distribute the shredded/torn fresh mozzarella evenly. Sprinkle the grated Parmesan or Pecorino over the top. Add a light pinch of crushed red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway if necessary, until the crust is golden and blistered and the cheese is bubbly and lightly browned. Baking time will vary with oven temperature and stone heat.

Finish

Remove pizza from the oven. Drizzle the surface with 1 teaspoon extra-virgin olive oil, scatter fresh basil leaves, and sprinkle coarse salt to taste. Let rest 2–3 minutes before slicing to allow cheese to set slightly.