Grabowski’s Pizza Recipe

Bloom the yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy and fragrant. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Mix the dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Make a well in the center and add the foamed yeast mixture and 2 tablespoons olive oil. Mix on low speed (or with a wooden spoon) until a rough dough forms, about 2–3 minutes.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic, or knead in the mixer on medium-low for 6–7 minutes. The dough should be slightly tacky but not sticky—add up to 2 tablespoons more flour if necessary.

First rise

Shape the dough into a ball and coat lightly with 1 teaspoon olive oil. Place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch down the dough gently, divide into two equal portions (about 10–11 ounces each), shape into balls, and place on a floured tray. Cover and let rest for 20–30 minutes — this relaxes the gluten and makes stretching easier. If preparing ahead, refrigerate for up to 48 hours (allow to come to room temperature for 1 hour before shaping).

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes and tomato paste; stir until combined. Bring to a gentle simmer, then reduce heat to low.

Season with dried oregano, crushed red pepper flakes, sugar (if using), and 1/2 teaspoon salt (reserve remaining salt for dough adjustments). Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and sugar as needed.

Remove from heat and stir in chopped fresh basil. Let the sauce cool to room temperature before assembling the pizza. The sauce should be spoonable—not watery—about 1 to 1 1/4 cups total.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven as hot as it will safely go (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated. If using a pizza steel, preheat similarly.

Shape dough

On a lightly floured surface or on parchment dusted with semolina, take one dough ball and press from the center outward, using your fingers to push and stretch into a 12" round leaving a slightly thicker rim. Use hands rather than a rolling pin to preserve air pockets. If the dough resists, let it rest 5–10 minutes and continue.

Top the pizza

Transfer the stretched crust to a well-dusted pizza peel or the prepared parchment. Spread 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2" rim. Sprinkle 2 cups shredded mozzarella evenly, then scatter half of the sliced soppressata/pepperoni and half of any roasted red peppers. Sprinkle with 1/4 cup grated Parmesan and crack a little black pepper over the top. Drizzle with a thin ribbon of olive oil if desired.

Bake

Slide the pizza onto the preheated stone/steel and bake for 6–10 minutes, rotating halfway if your oven has hot spots. Bake until the crust is golden with some charred bubbles and the cheese is melted and beginning to brown. Exact time depends on oven temperature; at 550°F expect 6–7 minutes, at 500°F expect 8–10 minutes.

Second pizza

Repeat shaping and topping with the remaining dough and ingredients. If your oven is very hot, allow 2–3 minutes between pizzas so the stone retains heat but doesn't over-char the next pie immediately.

Finish and serve

When each pizza comes out, immediately scatter fresh basil leaves on top, drizzle lightly with olive oil, and sprinkle remaining Parmesan. Let rest 2 minutes, slice, and serve with optional red pepper flakes to taste.

If using a peel, dust liberally with semolina or cornmeal to prevent sticking. Use nonstick spray sparingly on pans. Clean and season your stone/steel according to manufacturer instructions; avoid washing with soap.