12″ Pizza Recipe

Mix

In a large bowl, combine the lukewarm water and instant yeast (and sugar if using). Stir and let sit 2–3 minutes until slightly foamy. Add the flour and salt to the bowl, then pour in the olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is very sticky, dust with up to 1–2 tbsp extra flour, but keep dough slightly tacky for best oven spring.

First Rise

Form the dough into a tight ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours until about doubled (or refrigerate for 18–48 hours for more flavor—if refrigerated, bring to room temp before shaping, ~1 hour).

Prepare sauce

Pour the canned San Marzano tomatoes into a bowl and crush them by hand until mostly smooth with a few small chunks. Stir in the minced garlic, olive oil, salt, and dried oregano. Taste and adjust seasoning. Fold in torn fresh basil leaves. Do not cook—Neapolitan sauce is uncooked and bright. Reserve until assembly.

Preheat oven

Place a pizza stone or heavy inverted baking sheet on the middle rack of the oven. Preheat the oven to its highest temperature (500–550°F / 260–290°C) for at least 45 minutes to an hour so the stone is thoroughly heated.

Shape dough

Turn the risen dough onto a lightly floured surface. Press from the center outward with your fingertips, leaving a 1/2–3/4" rim to form the cornicione (edge). Stretch the dough to a 12" round by hand—avoid using a rolling pin to preserve air pockets. Lightly dust a pizza peel or inverted baking sheet with semolina or cornmeal to prevent sticking.

Assemble

Place the stretched dough on the prepared peel. Spoon 1/2 to 3/4 cup of the prepared tomato sauce onto the center and use the back of the spoon to spread it in a thin layer leaving the outer rim bare. Distribute the torn fresh mozzarella evenly over the sauce (about 6 oz). Sprinkle the grated Parmigiano-Reggiano if using. Drizzle about 1/2 tbsp olive oil over the top.

Bake

Slide the pizza onto the preheated stone and bake for 5–8 minutes at 500–550°F (times will vary by oven). Bake until the crust is blistered and charred in spots and the cheese is melted and beginning to brown. If your oven has a broil setting, you can broil for the last 30–60 seconds to get additional char—watch carefully.

Finish

Remove the pizza from the oven. Scatter fresh basil leaves over the top and drizzle a little extra-virgin olive oil. Let rest 1–2 minutes, then slice and serve hot.