Pizza Ala Vodka Recipe
Make Pizza Ala Vodka Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Vodka Sauce
Toppings
Method
Dough
- 1
Activate yeast and mix dough
In a small bowl whisk warm water (about 105–110°F / 40–43°C) with sugar and sprinkle yeast over the top. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Make a well, add the yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). If dough is sticky, add flour 1 tablespoon at a time.
- 3
- 4
Shape
Punch down the dough and divide if making two smaller pizzas. Let rest 10 minutes, then roll or stretch into a 12–14 inch round on a lightly floured surface or parchment.
Vodka Sauce
- 5
- 6
Cook tomato paste
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor.
- 7
Add tomatoes and vodka
Pour in the 15 oz crushed tomatoes, stir to combine. Carefully add 3 tablespoons vodka, bring to a gentle simmer and cook uncovered 8–10 minutes to reduce slightly and allow alcohol to deglaze and integrate (the short simmer will mellow the vodka).
- 8
Finish sauce
Lower heat and stir in 1/2 cup heavy cream, red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Simmer 2–3 minutes until smooth and slightly thickened. Stir in chopped fresh basil off the heat. Taste and adjust seasoning. The sauce should be creamy and spreadable; if too thick, thin with 1–2 tablespoons water.
Assemble & Bake
- 9
Preheat oven
Position oven rack in the lowest third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. Alternatively use a rimmed baking sheet turned upside down and preheated.
- 10
Sauce the dough
Transfer stretched dough to a piece of parchment or a well-floured peel. Brush dough lightly with 1 tablespoon olive oil, leaving a 1/2 inch border for the crust. Spread an even layer (about 3/4 to 1 cup) of the vodka sauce over the dough, leaving the rim exposed.
- 11
Add cheese
Distribute the sliced/torn fresh mozzarella evenly over the sauced dough. Sprinkle grated Parmesan across the top.
- 12
Bake
Slide the pizza (on parchment or peel) onto the preheated stone or inverted sheet. Bake 8–12 minutes until crust is blistered and golden and cheese is melted and slightly browned. Baking time will vary with oven and stone temperature.
- 13
Finish & rest
Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top and sprinkle optional crushed red pepper to taste. Slice and serve immediately.