In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

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

Shape

Punch down the risen dough, turn out onto a lightly floured surface and divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes, then shape into a round by pressing from the center outward, leaving a slightly thicker rim.

Sauce

Prepare sauce while dough rises: In a bowl, combine crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir until smooth and taste-adjust seasoning. No cooking required for a fresh pizza sauce; if you prefer a cooked sauce, simmer gently for 10–15 minutes and cool before using.

Toppings & Assembly

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available (475–500°F).

Prepare peel or pan

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

Assemble pizza

Brush the shaped dough lightly with 1 tablespoon olive oil. Transfer dough to the prepared peel or pan. Spread 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2"–1" rim. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange sliced pepperoni evenly on top (about 30 slices for a large pizza). Sprinkle grated Parmesan if using.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F, or until crust is golden and cheese is bubbling and slightly browned. Baking time will vary by oven and thickness of dough.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using, slice, and serve.