Ingredients
Equipment
Method
- In the bowl of a stand mixer, sprinkle yeast and sugar over warm water. Whisk and let sit until bubbles form, about 5 minutes. Add flour, 1 tablespoon olive oil, and salt. Mix with the dough hook on low speed until dough comes together, about 2 minutes. Scrape the bowl. Increase speed to medium-low and mix until well incorporated and sticky, 2 to 3 minutes more.
- Drizzle the top and sides of the dough with the remaining 1 tablespoon olive oil. Use a rubber spatula to flip the dough to coat. Cover the bowl with plastic wrap and let it rise until doubled, about 1 hour and 30 minutes.
- About 1 hour before making pizza, place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of the oven. Preheat the oven to 500°F.
- On a lightly floured surface, cut the dough in half and form into tight rounds. To do this, flatten the dough into a circle, fold edges into the center, flip, and gently pull to form a taut ball. Place rounds on a lightly floured baking sheet, spaced apart. If not making pizza immediately, cover and refrigerate for up to 2 days. Let sit at room temperature for 30 minutes before proceeding.
- Place a 14-inch piece of heavy-duty foil on an upside-down half-sheet pan. Lightly brush foil with oil and dust with flour. Cover one dough round with plastic wrap while working with the other.
- On a well-floured surface, press 1 piece of dough into an 8-inch round with a 1-inch outer lip. Lift the dough, cupping the lip to avoid flattening. Rotate the edge of the dough clockwise, allowing gravity to stretch it into a 12-inch circle. Transfer to the prepared foil.
- Sprinkle the pizza surface with 2 tablespoons grated parmesan. Spread 1/2 cup pizza sauce over the parmesan, leaving a 1-inch border. Sprinkle with 1 1/2 cups shredded mozzarella and 1/2 cup cubed fresh mozzarella.
- Using the upside-down baking sheet as a peel, transfer the pizza with foil to the preheated pizza stone. Bake until crust is browned and cheese is bubbling, 12 to 14 minutes. Transfer pizza from foil to a cooling rack. Brush crust with olive oil, sprinkle with basil, and serve hot.
- Repeat with remaining dough, sauce, and cheese. Assemble the pizza just before baking.
Notes
This recipe provides a foundation for creating your own delicious pizzas at home. Feel free to experiment with different toppings and sauces to personalize your pies.