Ingredients:

  • 3 cups (360 g) all-purpose flour, plus extra for dusting (or 00 flour for a silkier dough)
  • 1 tablespoon (12 g) granulated sugar
  • 1 1/4 teaspoons (7 g / 1 packet) active dry yeast
  • 1 1/2 teaspoons (8 g) fine sea salt
  • 1 cup (240 ml) warm water, about 105–115°F (40–46°C)
  • 1 tablespoon (15 ml) extra-virgin olive oil (plus extra to coat bowl)
  • 1 tablespoon (15 ml) olive oil (to brush crust) (optional)
  • Flaky sea salt, fresh basil, or cornmeal/semolina for the peel (optional)

Instructions:

  1. Activate yeast: Combine warm water (105–115°F / 40–46°C) and sugar; sprinkle yeast on top and let sit 5 minutes until foamy. If no foam after 7–10 minutes, yeast may be inactive.
  2. Mix dough: Whisk together flour and salt. Add yeasted water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy mass forms.
  3. Knead (short): On a lightly floured surface, knead 4–6 minutes until dough is smooth and slightly elastic (or use stand mixer 3–4 minutes). Dough should be soft but not sticky; add a teaspoon of flour if too wet.
  4. Short rest / proof: Place dough in an oiled bowl, turn to coat, cover with plastic wrap or a towel. Let rest 20–30 minutes at room temperature until slightly puffy (not fully doubled).
  5. Divide & shape: Turn dough onto work surface, divide into two equal pieces. Shape each into a tight ball and let rest 5–10 minutes so the dough relaxes for easier stretching.
  6. Stretch and prepare: Flatten a ball and gently stretch or roll into an 11–12-inch round. Use fingertips to press a rim for the crust. Transfer to a floured peel or baking sheet; dust peel with semolina/cornmeal if using a stone.
  7. Top & bake: Preheat oven to highest setting (475–550°F / 250–290°C) with stone or inverted baking sheet inside for at least 30 minutes. Add sauce and toppings (don’t overload). Slide pizza onto hot stone/steel or place baking sheet in oven and bake 8–12 minutes until crust is golden and blistered.
  8. Finish: Remove pizza, brush crust lightly with olive oil, add fresh basil or flaky salt if desired. Slice and serve hot.