Ingredients
Equipment
Method
- Sprinkle the yeast and sugar over the warm water (90 to 100°) in the bowl of a stand mixer. 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 bottoms and sides of the bowl.
- Increase the speed to medium-low until everything is 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 it in the 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 the 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 and fold all the 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 with space for them to rise.
- 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. Work with one round of dough while keeping the other covered 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 keep from flattening it. Rotate the edge of the dough through your hands clockwise, allowing gravity to stretch it into a round shape. Place the dough back on the flour and stretch it into a 12-inch circle. Transfer it 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 the pizza with 1 1/2 cups of low-moisture mozzarella and 1/2 cup of cubed fresh mozzarella.
- Use the upside-down baking sheet as a pizza peel to 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 the surface with basil leaves, and serve hot.
- Repeat the process with the remaining dough, sauce, and cheese. Assemble the pizza right before it goes into the oven.
Notes
This recipe is part of a tradition of family cooking. If you refrigerate the dough balls for up to 2 days, remove them from the refrigerator and let them sit at room temperature for 30 minutes before shaping and topping.