Classic Pizza
A traditional homemade pizza with a crispy yet chewy crust, tangy tomato sauce, melted mozzarella, and your choice of toppings. This versatile favorite can be customized to please any palate.
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Ingredients
- 3 cups all-purpose flour, plus extra for dusting
- 2 tsp active dry yeast
- 1 tsp granulated sugar
- 1 1/2 tsp salt
- 2 tbsp olive oil, plus more for bowl
- 1 1/4 cups warm water, (110-115°F/43-46°C)
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 cup pepperoni slices
- 1/2 bell peppers, diced
- 1/2 cup mushrooms, sliced
- 1/2 onions, thinly sliced
- 1/4 cup black olives, sliced
- 8 fresh basil leaves, torn
- to taste red pepper flakes
- 2 tbsp cornmeal, for dusting
Instructions
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1
For the dough: In a large bowl, combine 1 1/4 cups (110-115°F/43-46°C) warm water, 1 tsp granulated sugar, and 2 tsp active dry yeast. Let sit for 5-10 minutes until foamy.
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2
Add 2 tbsp plus more for bowl olive oil, 1 1/2 tsp salt, and 2 cups of all-purpose flour. Mix until smooth. Gradually add remaining flour until a soft dough forms.
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3
Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic.
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4
Place in an oiled bowl, turning once to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
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5
Meanwhile, prepare the sauce: In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 2 tbsp tomato paste and cook for 1 minute.
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6
Add 1 cup tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10-15 minutes, stirring occasionally. Let cool.
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7
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
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8
Punch down the risen dough and divide in half (for two 12-inch pizzas). If only making one pizza, you can refrigerate or freeze the other half.
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9
On a floured surface, roll or stretch one portion of dough into a 12-inch circle.
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10
Sprinkle a pizza peel or baking sheet with 2 tbsp for dusting cornmeal and transfer the dough to it.
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11
Spread half of the sauce over the dough, leaving a 1/2-inch border.
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12
Sprinkle with 2 cups shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
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13
Add your choice of toppings such as 1/2 cup pepperoni slices, 1/2 diced bell peppers, 1/2 cup sliced mushrooms, 1/2 thinly sliced onions, or 1/4 cup sliced black olives. If using meat toppings like pepperoni, ensure they are pre-cooked to a safe temperature.
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14
Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven.
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15
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
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16
Remove from the oven and let cool for a few minutes before slicing.
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17
Garnish with 8 torn fresh basil leaves and to taste red pepper flakes if desired.
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18
Repeat with the remaining dough and toppings for a second pizza, if making.
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