The Standard Recipe

Activate yeast

Combine warm water (around 38–43°C / 100–110°F) and sugar in a bowl. Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and olive oil. Mix on low until a shaggy dough forms, then increase speed or knead by hand for 8–10 minutes until the dough is smooth, slightly tacky, and elastic. If using a stand mixer, knead 6–8 minutes.

First rise

Form dough into a ball, coat lightly with oil, place in a covered bowl, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes (less time if warm).

Portion and cold ferment (optional but recommended)

Punch down dough, divide into four equal portions (about 300–320 g each). Shape into tight balls, place in trays, cover, and refrigerate for 12–72 hours for better flavor. If using immediately, rest portioned dough balls 30–45 minutes at room temperature before shaping.

Shape crusts

On a lightly floured surface, press each dough ball from the center outward to form a 10–12" round, leaving a slightly thicker rim. Avoid using a rolling pin if you want an airier edge; use your fingers to stretch gently. Place shaped crust on a pizza peel dusted with semolina or cornmeal (or on a parchment-lined tray if using a sheet pan).

Make sauce: In a saucepan over medium-low heat, warm 15 ml olive oil and sauté minced garlic 30–45 seconds until fragrant (do not brown). Add crushed tomatoes or passata, salt, dried oregano, black pepper and red pepper flakes. Stir and simmer gently 10–12 minutes to blend flavors and thicken slightly. Remove from heat and let cool to room temperature before using (sauce should be spreadable, not watery).

Preheat oven: Preheat your oven as hot as it will go (usually 260–290°C / 500–550°F). If using a pizza stone or steel, place it on the middle rack and preheat at least 45–60 minutes so it's thoroughly heated. If using a deck oven or high-temp commercial oven, follow manufacturer guidance.

Sauce and cheese: Using a ladle or spoon, spread 80–100 g (about 1/3–1/2 cup) of the cooled tomato sauce evenly over each stretched dough, leaving a 1–1.5 cm rim. Scatter or arrange about 150 g of torn or sliced fresh mozzarella over each pizza in an even layer. If using dairy-free cheese, use equivalent weight and distribute evenly. Sprinkle about 15 g grated Parmesan per pizza if using and not dairy-free.

Bake: Slide the pizza onto the preheated stone/steel or place the tray in the oven. Bake 6–10 minutes on very high heat (or 10–14 minutes at lower home-oven maximum) until crust is golden and blistered at edges and cheese is melted and slightly browned in spots. Baking time will vary by oven; watch closely.

Finish: Remove pizza from oven. Drizzle each pizza with about 4 ml (1 tsp) olive oil, sprinkle a pinch of coarse salt to taste, and scatter 3 fresh basil leaves per pizza (torn if desired) for aroma. Let rest 1–2 minutes, then slice and serve hot.