Medium Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar (0.5 tsp), and active dry yeast (1 tsp). Stir gently and let sit 5–8 minutes until foamy and bubbly.

In a large mixing bowl, whisk together 2 cups all-purpose flour and 0.75 tsp fine salt.

When the yeast is foamy, add 1 tablespoon olive oil to the yeast mixture. Pour the wet mixture into the flour and stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 more tablespoons of flour, adding sparingly.

Form the dough into a tight ball. Lightly oil a clean bowl, place the dough ball inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45–60 minutes.

After rising, gently punch down the dough and transfer to a lightly floured surface. Use your hands to press and stretch to a 12-inch round, leaving a slightly thicker rim for the crust. Alternatively, roll lightly with a rolling pin to desired thickness.

Place the shaped dough onto a pizza peel or baking sheet dusted with 1 tablespoon coarse cornmeal or flour to prevent sticking.

While the dough is rising or shaped, prepare the sauce: in a small bowl combine 0.5 cup crushed tomatoes, 1 tsp minced garlic, 1 tsp extra-virgin olive oil, 0.5 tsp dried oregano, 0.25 tsp salt, 0.125 tsp black pepper, and 0.25 tsp sugar (if using). Stir until combined and taste; adjust seasoning.

If you prefer a smoother sauce, blend briefly with an immersion blender or pulse in a food processor; otherwise use as-is.

Preheat oven to 500°F (260°C) at least 30 minutes before baking with a baking stone or inverted heavy baking sheet on the middle rack. If you don’t have a stone, preheat the baking sheet.

Spread a thin layer of prepared tomato sauce over the stretched dough, leaving a 1/2–1 inch border for the crust. Use about 3–4 tablespoons sauce, depending on how saucy you like it.

Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Optionally add 2 tablespoons grated Parmesan and any additional toppings at this time.

Drizzle 1/2 teaspoon olive oil lightly over the crust edge and top.

Slide the pizza onto the preheated baking stone or sheet. Bake 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly and slightly browned. Baking time varies by oven; watch closely after 8 minutes.

Remove pizza from oven. Let rest 2–3 minutes. Scatter fresh basil leaves (about 6) over the pizza, if using. Sprinkle with additional Parmesan if desired. Slice and serve.