Pizzas Recipe

Mix and activate yeast

Place warm water (about 105–110°F / 40–43°C) in a large bowl. Stir in sugar and instant yeast. Let rest 5–7 minutes until foamy. If mixture doesn't foam, the yeast may be inactive—start over with fresh yeast.

Combine dry ingredients

In a separate large mixing bowl or the bowl of a stand mixer, whisk together flour and salt until evenly distributed.

Form dough

Add foamy yeast mixture and 2 tablespoons olive oil to the flour. If using a stand mixer with a dough hook, mix on low until the dough comes together, then increase to medium and knead 6–8 minutes until smooth and elastic. If mixing by hand, combine with a wooden spoon, turn onto a lightly floured surface, and knead about 8–10 minutes until supple and slightly springy.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Turn the risen dough onto a lightly floured surface, divide into two equal pieces (about 10–12 oz each). Shape each piece into a tight ball. Place the balls on a floured tray, cover with plastic wrap, and rest 20–30 minutes to relax the gluten before shaping.

Cook aromatics

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring, about 30–45 seconds until fragrant but not browned.

Simmer sauce

Add crushed tomatoes and tomato paste to the pan. Stir until paste is fully incorporated. Add dried oregano, dried basil, red pepper flakes, sugar (if using), salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes, stirring occasionally, until slightly thickened and bright tasting. Taste and adjust salt, pepper, or sugar as needed. Remove from heat and let cool to room temperature before using on dough.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to 500°F (260°C) or as high as your oven allows for at least 45 minutes so the stone gets very hot.

Shape crusts

Lightly dust a pizza peel or work surface with cornmeal or semolina. Take one rested dough ball and, using your fingers, press from the center outward to form a 12–13 inch thin round, leaving a slightly thicker rim. Avoid overworking—if dough springs back, let it rest 5 minutes. Repeat with second ball.

Sauce and cheese

Spread about 3/4 to 1 cup of the cooled tomato sauce evenly over each shaped crust, leaving a 1/2-inch border. Sprinkle about 2 cups shredded mozzarella over each pizza and then scatter about 1/4 cup grated Parmesan per pie. For pepperoni pizza, arrange pepperoni slices evenly over the cheese (use roughly 1/2 cup per pie or as desired).

Bake

Brush the exposed crust edge lightly with olive oil. Slide the pizza onto the preheated stone or baking sheet. Bake 7–9 minutes until the crust is blistered and golden and the cheese is bubbly with a few brown spots. If using two pizzas and only one stone, rotate them into the oven one at a time for best results.

Finish

Remove pizza from oven, top with fresh basil leaves and a light dusting of grated Parmesan. If desired, sprinkle crushed red pepper to taste. Let rest 2–3 minutes, slice, and serve hot.