• Yield: Two 10–12 inch pizzas
• Active time: 35–45 minutes
• Total time: 1.5–2.5 hours (includes dough rise)
• Oven temperature: 230–240°C / 450–475°F

Dough

• Flour: 3–3.5 cups (all-purpose or bread flour)
• Warm water: 1–1.25 cups (about 105–110°F)
• Active dry yeast: 2¼ teaspoons (1 packet)
• Sugar or honey: 1–2 teaspoons
• Salt: 1½ teaspoons
• Olive oil: 2 tablespoons
• Cornmeal (optional): For dusting pan/stone

Sauce

• Tomato sauce or crushed tomatoes: 1½–2 cups
• Garlic: 2–3 cloves, minced
• Olive oil: 1 tablespoon
• Dried oregano: 1–2 teaspoons
• Dried basil: ½–1 teaspoon
• Sugar (optional): ½–1 teaspoon (to balance acidity)
• Salt and black pepper: To taste
• Red chili flakes (optional): ¼–½ teaspoon

Toppings

• Mozzarella: 2–3 cups, shredded
• Favorites: Pepperoni, mushrooms, onions, peppers, olives, sausage—choose what you love
• Finish: Extra-virgin olive oil, parmesan, fresh basil

1. Proof the yeast: In a large bowl, combine warm water and sugar; sprinkle yeast on top and wait 5–10 minutes until foamy.
2. Make the dough: Add olive oil and salt, then mix in flour (start with 3 cups) until a soft, slightly tacky dough forms.
3. Knead: Turn onto a lightly floured surface and knead 5–8 minutes until smooth and elastic. If too sticky, dust with a little flour.
4. First rise: Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, 45–90 minutes.
5. Make the sauce: Warm olive oil, sauté garlic until fragrant, add tomatoes, herbs, salt, pepper, and a pinch of sugar; simmer until spreadable.
6. Preheat: Heat oven to 450–475°F. If using a stone or heavy pan, place it in the oven to preheat 25–30 minutes.
7. Shape: Punch down dough; divide into two balls. Stretch each to 10–12 inches, keeping the edge slightly thicker.
8. Assemble: Lightly dust pan/peel with cornmeal. Spread sauce, add mozzarella, then toppings. Avoid overloading to keep crust crisp.
9. Bake: Transfer to the hot stone/tray; bake 10–14 minutes until crust is golden and cheese is bubbling with light browning.
10. Finish and serve: Rest 2 minutes, drizzle a touch of olive oil, add basil, slice, and serve hot.

• Temperature matters: Water above ~130°F can kill yeast; aim for 105–110°F.
• Flavor boost: Cold ferment dough in the fridge for 12–48 hours for deeper flavor and better bubbles.
• Moisture control: Pat watery toppings (like fresh mozzarella or mushrooms) dry to avoid soggy pizza.
• Stone/steel: Preheating a stone/steel dramatically improves bottom crispness.
• Whole wheat option: Replace up to 50% flour with whole wheat for a heartier crust; add a touch more water.