Decadent Pizza

1) Make the dough

1. In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
2. Add the warm water and olive oil. Stir with a spoon until a shaggy dough forms. It will look sticky and slightly chaotic. That is correct.
3. Cover the bowl and let rest for 10 minutes.
4. Do 3 rounds of stretch-and-folds: Wet your hand, grab one side of the dough, stretch it up, fold it over itself. Rotate the bowl and repeat 4 times (north, south, east, west). Cover and rest 10 minutes between rounds. After the third round, the dough should look smoother and hold its shape better.
5. Lightly oil the bowl, turn the dough to coat, cover, and let rise until doubled, about 60 to 90 minutes (warmer kitchens move faster). If your kitchen runs cool, aim for “puffy and doubled,” not the clock.

2) Stir up the sauce

1. In a small bowl, mix crushed tomatoes, tomato paste, grated garlic, olive oil, oregano, salt, and red pepper flakes if using.
2. Taste it. If it tastes dull, add a pinch more salt. If it tastes too sharp, add a tiny drizzle of olive oil.

3) Pan it and proof

1. Generously oil a room-temperature rimmed sheet pan (13 x 18) or two 9 x 13 pans. Be brave here. Oil is flavor and insurance.
2. Turn the dough out onto the pan and gently press it into a rough rectangle.
3. Let it rest 10 minutes, then gently stretch again toward the corners. If it fights you, it is not being difficult; it is just being dough. Rest another 10 minutes and try again.
4. Once it is close to the edges, cover the pan and let the dough proof for 20 to 30 minutes, until it looks a little puffy.
5. Pan note: A 13 x 18 sheet pan makes a slightly thinner pizza. Two 9 x 13 pans make it thicker and fluffier. For 9 x 13 pans, plan on 2 to 4 minutes extra bake time.

4) Preheat the oven

1. While the dough is proofing, preheat the oven to 500°F. Let it fully heat for at least 20 minutes.
2. Rack position: Set a rack in the lower-middle of the oven for a better bottom crust without scorching the top.

5) Top and bake

1. Spread a thin layer of sauce over the dough, leaving a 1/2-inch border. For a 13 x 18 pan, start with about 2/3 to 3/4 cup sauce and adjust from there. Do not drown it. Save extra for dipping.
2. Add mozzarella, then Parmesan. Add pepperoni or any toppings you like.
3. For extra crisp edges, sprinkle a little cheese right where dough meets pan.
4. Bake for 10 to 14 minutes until the cheese is bubbly with browned spots and the edges are deep golden. If you are using a dark metal pan, start checking at 10 minutes.
5. Doneness cue: The bottom should be browned and crisp. Use a thin spatula to lift a corner and peek.
6. Cool 3 to 5 minutes, drizzle with a little olive oil, add basil if using, slice, and serve.

Optional: two round pizzas

1. After the first rise, divide dough into 2 balls. Rest covered for 20 minutes.
2. Stretch each on parchment into a 10 to 12 inch round. Bake on a preheated stone or upside-down sheet pan at 500°F for 8 to 12 minutes.

Parchment note: For the sheet pan version, parchment is truly optional. A well-oiled pan gives you the best browning and those crisp edges. Use parchment if your pan is prone to sticking or you want easier cleanup.