World's Best Pizza

From-scratch pizza with a chewy, golden bread-flour crust and a from-scratch tomato sauce that is the real star of the show. Three stages — dough, sauce, assembly — and it is absolutely worth every step.

What You Need

• ── DOUGH ──
• 2 cups bread flour (unbleached)
• 2½ tsp active dry yeast
• 2 tbsp sugar
• 2 tbsp olive oil
• 1½ tsp salt
• 1 cup warm water (115°F)
• Garlic powder and dried herbs (optional)
• ── SAUCE ──
• 6 Campari tomatoes OR 8 Roma tomatoes (or jarred if in a hurry)
• 4 cloves fresh garlic
• 1 tsp each: dried oregano, thyme, basil, rosemary and marjoram
• 2 tsp sugar
• 1 tbsp olive oil
• 1 tsp salt
• Tomato paste (optional, to thicken)
• ── TOPPINGS ──
• Fresh or grated mozzarella
• Fresh Parmigiano-Reggiano, grated
• Pepperoni, sliced tomato, red onion, red pepper, banana peppers — or whatever your heart desires
• Butter and garlic powder for brushing the crust

Method

1. DOUGH: Bloom the yeast — combine warm water (115°F), sugar and yeast in a small bowl. Stir and leave for 5 minutes until foamy. If it does not foam, your yeast is dead — start again.
2. Add the flour, olive oil and bloomed yeast water to a stand mixer with the dough hook. Mix on medium until the dough comes together. Stop the mixer, add the salt and any optional garlic powder and herbs. Mix on medium until the dough is smooth and elastic — about 5 minutes.
3. Place the dough in a lightly oiled bowl, cover with a clean towel and leave to rise for 30 minutes or until doubled in size.
4. Preheat the oven to 425°F (218°C).
5. Punch the dough down and roll or stretch it out to your desired shape. Use a fork to poke holes all over the surface — this stops it bubbling up.
6. Pre-bake the crust for 5 minutes, then remove from the oven.
7. SAUCE: If using fresh tomatoes, blanch in boiling water for 1–2 minutes until the skins split. Transfer immediately to a bowl of ice water. Peel and seed the tomatoes.
8. Blend the peeled tomatoes with an immersion blender in a small saucepan. Add the garlic, all the dried herbs, sugar, olive oil and salt.
9. Cook over medium heat for 5 minutes, stirring, then blend again with the immersion blender until smooth. If too thin, stir in a little tomato paste. Makes just over 1½ cups.
10. ASSEMBLY: Using a large flat spoon, spread the sauce generously over the pre-baked crust all the way to the edges.
11. Layer on the mozzarella, then add your toppings. Finish with freshly grated Parmigiano-Reggiano over the top.
12. Bake at 425°F for 15 minutes or until the crust is golden brown and the cheese is bubbling.
13. Melt a knob of butter and stir in a pinch of garlic powder. Brush all over the crust edge immediately out of the oven.
14. Let the pizza rest for 5 minutes before slicing and serving. Yummy!

Tips & Notes

• IT IS ALL ABOUT THE SAUCE — do not use jarred sauce if you can avoid it. The 10-minute from-scratch sauce makes this pizza extraordinary.
• Water temperature matters for the yeast — too hot kills it, too cold and it won't bloom. 115°F is warm to the touch but not uncomfortable. Use a thermometer if you have one.
• The pre-bake step is essential — it prevents a soggy bottom and gives the crust a head start on getting crispy.
• Poking the dough with a fork before pre-baking stops large bubbles forming. Do not skip it.
• Brush the crust with garlic butter the moment it comes out of the oven — it soaks in while hot.
• Bread flour gives a chewier, more pizzeria-style crust than all-purpose. Worth seeking out.

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