Brand Ready Half Page Pizza Menu Recipe

Activate yeast & mix

Pour warm water (about 105–115°F / 40–46°C) into a small bowl, stir in sugar and sprinkle yeast on top. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. When yeast is foamy, add yeast mixture and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook 4–5 minutes). If dough is sticky, sprinkle up to 1–2 tbsp more flour, but keep dough slightly tacky.

First rise

Lightly oil a bowl, place dough inside, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes. For more flavor, refrigerate covered for 8–24 hours and bring back to room temperature before shaping.

Shape

Punch down the risen dough and transfer to a cornmeal-dusted pizza peel or baking sheet. Use your fingers to press and stretch into a 12-inch oval/rectangle (half-page sized) to about 1/4" thickness, leaving a slightly thicker edge for the crust. If dough resists, let rest 5–10 minutes and continue.

Heat 1/2 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, salt and pepper. Simmer gently for 8–10 minutes to concentrate flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading. Makes roughly the right amount for one half-page pizza; reserve any extra in fridge for up to 3 days.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats. If using a baking sheet, lightly oil it and dust with cornmeal as prepared in the ingredients section.

Brush the shaped dough lightly with 1 tablespoon olive oil (from the pan & finishing section) or the 1 tablespoon reserved for the dough edge. Spread an even layer of tomato sauce over the dough, leaving the edge bare for the crust (about 1/2" border).

Distribute shredded or sliced fresh mozzarella evenly over the sauce. Sprinkle grated parmesan and red pepper flakes. Arrange pepperoni slices if using. Tear fresh basil leaves and scatter some on top (reserve a few to add after baking).

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 9–12 minutes until crust is golden and cheese is bubbly and lightly browned. Baking time will vary slightly by oven and thickness of dough. Rotate halfway if your oven has hot spots.

Remove pizza from oven. Drizzle the finishing 1/2 tablespoon olive oil over the top, scatter remaining fresh basil leaves, and let rest 2–3 minutes for the cheese to set. Slice and serve hot. Sprinkle extra parmesan or red pepper flakes to taste.

If using a baking sheet, coat it with 1 tablespoon olive oil and dust with 1 tablespoon cornmeal or semolina to prevent sticking and create a crisp bottom crust. If using a stone, dust the peel with cornmeal to slide the pizza easily.