Ingredients
Equipment
Method
- In the bowl of a stand mixer, sprinkle the yeast and sugar over the warm water (90 to 100°). Whisk to combine and let sit until bubbles form on the top, about 5 minutes. Add the flour, 1 tablespoon of olive oil, and salt. Mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bowl. Increase speed to medium-low and mix until well incorporated and the dough is sticky, 2 to 3 minutes more.
- Drizzle the remaining 1 tablespoon of olive oil over the top of the dough and down the sides of the bowl. Use a rubber spatula to flip the dough to coat in oil. Cover the bowl with plastic wrap and let it rise until doubled, about 1 hour and 30 minutes.
- About 1 hour before you plan to make pizza, place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of your oven. Preheat the oven to 500°.
- On a lightly floured work surface, cut the dough in half and form into tight rounds. To form a round, flatten the dough into a circle on the counter and fold all edges into the center. Flip it over and gently pull the round against the counter to form a taut ball. Place the rounds on a lightly floured baking sheet, spaced apart to allow for rising. If not making pizza immediately, cover dough balls with plastic wrap and refrigerate for up to 2 days. Before proceeding, let refrigerated dough sit at room temperature for 30 minutes.
- Place a 14-inch piece of heavy-duty foil on top of an upside-down half-sheet pan. Lightly brush the foil with oil and dust with flour. While working with one dough round, cover the other with plastic wrap.
- On a well-floured surface, press 1 piece of dough into an 8-inch round with a 1-inch outer lip. Carefully lift the dough, cupping the lip to prevent flattening. Rotate the edge of the dough through your hands in a clockwise motion, allowing gravity to stretch the dough into a round shape. Place the dough back on the flour and stretch it into a 12-inch circle. Transfer to the prepared foil.
- Sprinkle the pizza surface with 2 tablespoons of grated parmesan. Spread 1/2 cup Homemade Pizza Sauce over the parmesan, leaving a 1-inch border. Sprinkle with 1 1/2 cups of low-moisture mozzarella and 1/2 cup of cubed fresh mozzarella.
- Using the upside-down baking sheet as a pizza peel, transfer the pizza with the foil to the preheated baking stone. Bake until the crust is browned and the cheese is bubbling, 12 to 14 minutes. Transfer the pizza from the foil to a cooling rack. Brush the crust with olive oil, sprinkle with basil leaves, and serve hot.
- Repeat the process with the remaining dough, sauce, and cheese. Assemble the pizza just before baking.
Notes
This recipe makes enough dough for two pizzas. You can adjust toppings based on your preferences.