Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

If using a stand mixer, knead with the dough hook on medium for 6–8 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl, place the dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Divide and rest

Punch down the dough, divide into two equal pieces for two 12-inch pizzas (or keep whole for one large pizza). Shape each into a tight ball, place on a floured tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and cook 10–12 minutes to slightly thicken, stirring occasionally. Taste and adjust seasoning. Let cool to room temperature before using.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven on the middle rack. Preheat oven to the highest setting (475–500°F / 245–260°C) for at least 30 minutes so the stone is very hot.

Shape dough

On a floured surface or a surface dusted with coarse cornmeal, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if you prefer a chewier crust.

Add sauce and cheese

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving the rim exposed. Tear or place fresh mozzarella pieces evenly over the sauce (about half the cheese for one pizza). Sprinkle ~2 tablespoons grated parmesan if desired.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 475–500°F (245–260°C) for 8–12 minutes until the crust is golden and the cheese is bubbling and slightly browned in spots. Baking time will vary by oven and stone heat.

Finish

Remove pizza from oven. Drizzle lightly with olive oil and scatter fresh basil leaves on top. Let rest 2–3 minutes, slice, and serve. Repeat shaping, topping, and baking with remaining dough and ingredients.