Plain Recipe

Activate yeast and mix

In a medium bowl, combine warm water, sugar, and instant yeast. Stir gently and let sit 5 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with new yeast.

Make dough

In a large bowl, whisk together flour and salt. Make a well, pour in the foamy yeast mixture and 1 tablespoon olive oil. Mix with a spoon until a shaggy dough forms, then turn onto a lightly floured surface.

Knead

Knead the dough for 6–8 minutes until smooth, elastic, and slightly tacky. Add small sprinkles of flour if excessively sticky, but avoid adding too much.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

Shape

Punch dough down, turn out onto a floured surface, and let rest 5 minutes. Using hands or a rolling pin, shape into a 12-inch round (or stretch by hand) to fit a pizza pan or stone. Transfer to a lightly oiled pizza pan or a parchment-lined peel if using a stone.

While dough is rising (or up to 24 hours ahead), combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 teaspoon olive oil, salt, and black pepper in a bowl. Stir until smooth and taste; adjust salt or herbs as needed. No cooking required for a quick pizza sauce.

Preheat oven

Position an oven rack near the top third of the oven (if using a baking stone, place it on the rack) and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, use the highest temperature available.

Assemble pizza

Brush the dough edge lightly with 1 teaspoon olive oil to encourage browning. Spread 3/4 to 1 cup of the sauce evenly over the dough, leaving a 1/2-inch border for the crust. Evenly distribute the 2 cups shredded mozzarella over the sauce, then sprinkle the 2 tablespoons grated Parmesan if using and a light dusting of red pepper flakes if desired.

Bake

Transfer pizza to the preheated oven (onto the stone or the oven rack/pan). Bake for 8–12 minutes until the crust is golden and blistered in spots and the cheese is melted and bubbling. Rotate once halfway through if your oven has hot spots.

Finish and serve

Remove pizza from oven. Let rest 2–3 minutes, top with fresh basil leaves if using, slice into 8 pieces, and serve hot.