Plain (v) Recipe

Activate yeast

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine the flour and salt. Make a well, add the foamy yeast mixture and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Or use a stand mixer with dough hook 4–6 minutes.)

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down the dough, transfer to a floured surface and divide if making more than one pizza (this recipe makes one 12–14" pizza). Shape into a ball, let rest 10 minutes, then stretch or roll into a 12–14-inch round.

Cook sauce

In a small saucepan over medium heat, warm 1 tsp olive oil. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and optional 1/2 tsp sugar. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven and prepare peel/pan: Place a pizza stone on a middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat to 475°F (245°C). Dust a pizza peel or an inverted baking sheet with cornmeal or flour to prevent sticking.

Assemble pizza: Transfer the stretched dough to the prepared peel or sheet. Brush the outer 1/2-inch of the crust lightly with 1 tsp olive oil. Spread an even layer of tomato sauce over the dough, leaving the outer edge bare. Sprinkle shredded mozzarella evenly over the sauce and finish with grated Parmesan if using. Add a pinch of red pepper flakes if desired.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes on a stone (10–14 minutes on a sheet), rotating halfway if needed, until the crust is golden and cheese is bubbling and lightly browned.

Finish and serve: Remove pizza from oven. Let rest 2–3 minutes; garnish with fresh basil leaves if desired. Slice and serve hot.