Pizza! Recipe

Activate yeast and combine

In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix dry ingredients

In a large bowl, whisk together flour and salt.

Form dough

Make a well in the flour, pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium-low for 4–5 minutes.

First rise

Lightly oil a clean bowl with the additional oil, place the dough ball seam-side down, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape

Punch down the risen dough and transfer to a lightly floured surface. For one 12–14 inch pizza, shape into a round and let rest 10 minutes to relax the gluten before stretching. If making two smaller pizzas, divide into two equal pieces and let rest 10 minutes.

Combine sauce ingredients

While the dough rises, stir together crushed tomatoes, tomato paste, minced garlic, oregano, basil, red pepper flakes, salt, pepper and 1 teaspoon olive oil in a bowl until well combined. Taste and adjust seasoning. This sauce is intentionally simple and slightly chunky.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat a heavy baking sheet.

Prepare pan

If using a pan, lightly oil it or dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking.

Stretch the dough

Stretch or roll the dough to a 12–14 inch round on a lightly floured surface or on a piece of parchment for easy transfer. Transfer dough to the cornmeal-dusted peel or parchment.

Add sauce

Spread 3/4 to 1 cup of the prepared sauce over the dough, leaving a 1/2–1 inch border for the crust. Use the back of a spoon to create an even layer; don't overload the dough or the crust may not crisp.

Add cheese and toppings

Sprinkle the shredded mozzarella evenly over the sauced dough (about 2 cups). Scatter the cooked crumbled Italian sausage evenly (about 1/2 cup), then arrange sliced mushrooms and pepperoni over the cheese. Finish with grated Parmesan and a light crack of black pepper if using.

Brush crust

Brush the exposed crust with about 1 tablespoon olive oil to promote browning and a glossy finish.

Bake

Slide the pizza (on the peel/parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and the cheese is bubbling and lightly browned, 10–12 minutes depending on oven and thickness.

Rest and garnish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve hot. Optionally, sprinkle a little extra grated Parmesan or red pepper flakes at the table.

This recipe makes one large 12–14 inch pizza (or two smaller 9–10 inch pizzas if you divide the dough). Adjust topping quantities to preference. For crisper crust, bake directly on a preheated pizza stone. All topping ingredients have been incorporated into the assembly steps above.