Customizable Pizzeria Menu Recipe

Proof the yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, the yeast may be inactive—start with fresh yeast.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until a rough dough forms. If using a stand mixer, knead on low-medium for 6–8 minutes until smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead 8–10 minutes, adding small amounts of flour (from the 1/4 cup reserved) only if the dough is excessively sticky.

Shape the dough into a ball. Lightly oil a clean bowl, place the dough inside and turn to coat with oil. Cover the bowl with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.

After the first rise, punch down the dough to release air. Divide into two equal portions for two medium pizzas (adjust if you want one large). Shape each portion into a tight ball, cover, and let rest 10–15 minutes before shaping. This resting relaxes the gluten and makes stretching easier.

While the dough is rising, make the sauce. In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes to meld flavors and thicken slightly. Taste and adjust seasoning.

Remove from heat and let cool slightly. The sauce can be used warm or room temperature on the pizza. If you prefer a very smooth sauce, blend briefly with an immersion blender or in a small blender.

Preheat your oven to the highest setting (typically 500–550°F / 260–290°C). Place a pizza stone or inverted baking sheet in the oven to preheat as well for at least 30 minutes. If using a pizza steel, preheat similarly.

Lightly dust a pizza peel or the back of a baking sheet with cornmeal or semolina to prevent sticking. Take one rested dough ball and place on a lightly floured surface. Using your fingers, press from the center outward to flatten, then stretch the dough by hand or roll gently into a 10–12 inch circle, leaving a slightly thicker edge for the crust. If the dough resists, let it rest 5 more minutes and try again.

Transfer the stretched dough to the dusted peel or baking sheet. Spoon about 1/2 cup of the prepared tomato sauce over the dough, spreading it in a thin, even layer and leaving a 1/2-inch border for the crust.

Sprinkle about 1 to 1 1/2 cups shredded mozzarella evenly over the sauce. Add chosen toppings (pepperoni, bell pepper, onions, mushrooms, etc.) keeping toppings to a moderate amount so the crust can cook through. Finish with a light sprinkle of grated Parmesan if desired.

If desired, brush the exposed crust lightly with a little olive oil to help browning. Slide the pizza onto the preheated pizza stone or baking sheet. Bake 7–10 minutes at 500–550°F (times vary by oven and thickness) until the crust is golden and cheese is bubbly and lightly browned.

Remove the pizza from the oven. Sprinkle with fresh basil leaves, a pinch of crushed red pepper flakes, and a drizzle of olive oil. Let rest 2–3 minutes before slicing to allow cheese to set slightly.

Repeat assembly and baking for the second dough ball. For multiple pizzas, keep finished pizzas in a warm oven (200°F / 95°C) on a rack to stay warm while baking the rest.

Slice the pizza with a pizza cutter or sharp knife. Serve hot. Offer optional accompaniments like extra crushed red pepper flakes, grated Parmesan, or a small bowl of olive oil with crushed garlic for dipping.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a baking sheet for 6–8 minutes or in a skillet to restore crispness.