About this recipe

A classic, crowd-pleasing homemade pizza with a golden, chewy crust, rich tomato sauce, and gooey melted mozzarella. Simple enough for a weeknight, fun enough for a family pizza night — kids and adults alike will love building their own slices with their favorite toppings.

Instructions

1. 1

   In a large mixing bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy and fragrant — this confirms the yeast is active. If it doesn't foam, start over with fresh active dry yeast.

2. 2

   Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a stand mixer dough hook on ^[medium speed] (or stir with a wooden spoon, then knead by hand) for about 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Shape into a ball, place in a lightly oiled mixing bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for 60 minutes, or until doubled in size.

3. 3

   While the dough rises, warm 1 tsp olive oil in a small saucepan over ^[medium heat]. Add the garlic minced and cook for 30 seconds until fragrant. Stir in the crushed tomatoes, dried basil, oregano, and salt. Simmer on ^[low] for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.

4. 4

   Place a baking sheet or pizza stone in the oven and preheat to ![475°F] for at least 20 minutes — a hot surface is key to a crispy bottom. Punch down the risen dough and divide it in half for two medium pizzas (or keep whole for one large). On a lightly floured surface, stretch or roll the dough into a 12-inch round, about ¼-inch thick. Transfer to a piece of parchment paper.

5. 5

   Spread a thin, even layer of tomato sauce over the dough, leaving a ½-inch border around the edge for the crust. Scatter the low-moisture mozzarella cheese shredded evenly over the sauce, then add any additional toppings your family loves (pepperoni, sliced bell peppers, olives, mushrooms, etc.).

6. 6

   Carefully slide the pizza (on its parchment paper) onto the preheated baking sheet or pizza stone. Bake at ![475°F] for 12–15 minutes, until the crust is golden and puffed at the edges and the low-moisture mozzarella cheese is bubbling and lightly browned in spots. Rotate the pan halfway through for even browning.

7. 7

   Remove from the oven and let the pizza rest for 2–3 minutes before slicing — this helps the low-moisture mozzarella cheese set so toppings don't slide off. Sprinkle with freshly grated Parmesan cheese and torn fresh basil if desired. Slice with a pizza cutter and serve immediately.