Pizza Recipe

Proof yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a small bowl. Stir and let sit 5–8 minutes until foamy. If it doesn’t foam, yeast may be inactive — use fresh yeast.

Mix dough

In a large bowl combine flour and salt. Make a well in the center and pour in the foamy yeast mixture and 2 tbs olive oil. Mix with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer with dough hook). If dough is sticky, add flour 1 tbs at a time; dough should be slightly tacky but not sticky.

First rise

Form dough into a ball, coat lightly with 1 tsp olive oil, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the risen dough and divide into 2 equal portions (for two 10–12-inch pizzas) or keep whole for one large pizza. Shape into balls, cover, and rest 20–30 minutes at room temperature before stretching.

While dough is rising, mince the garlic. Heat 1 tbs olive oil in a small saucepan over medium heat, add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, salt, black pepper, and optional sugar. Stir to combine, bring to a gentle simmer, and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) — at least 45 minutes to 1 hour so the stone is very hot. If your oven cannot reach 500°F, use the highest temperature available.

Prepare peel or pan

On a lightly floured surface or on a peel, dust with cornmeal or semolina to prevent sticking. Stretch one dough ball into a 10–12-inch round by pressing from the center outward, leaving a slightly thicker rim. Avoid degenerating the edge too much.

Add sauce

Spread 1/2 cup of the cooled tomato sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust.

Add mozzarella

Tear or slice fresh mozzarella into pieces and distribute evenly over the sauced dough, leaving some small gaps for the cheese to brown and the crust to crisp. Use about half of the cheese for one pizza (4 oz).

Drizzle and season

Drizzle about 1/2 tsp olive oil over the top, sprinkle a pinch of coarse salt and a little cracked black pepper.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway, until the crust is golden and blistered and the cheese is melted and slightly browned. Watch closely — high heat cooks quickly.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle remaining 1/2 tbs olive oil over the top and sprinkle remaining pinch of coarse salt and optional red pepper flakes.

Let pizza rest 2–3 minutes, then slice and serve hot. Repeat assembly and baking for the second dough ball (use remaining sauce and cheese).