Customizable Pizzeria Qr Menu Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer bowl, combine flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix with dough hook or wooden spoon until a shaggy dough forms.

Knead

Knead the dough for 6–8 minutes by hand on a lightly floured surface or 4–5 minutes in a stand mixer until smooth and elastic.

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Portion and rest

Turn the risen dough onto a lightly floured surface, divide into 4 equal portions (about 10–11 oz each). Shape into tight balls, place on a tray, cover, and let rest 20–30 minutes before stretching.

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

Add crushed tomatoes, oregano, basil, salt, black pepper, and optional crushed red pepper. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/pepper. Cool to room temperature before using; you should have enough to ladle about 1/2 to 3/4 cup sauce per 12" pizza.

Preheat oven

Preheat your oven to 500–525°F (260–275°C). If using a pizza stone or baking steel, place it in the oven during preheat for at least 45 minutes. If using a pizza pan, preheat oven to 475–500°F (245–260°C).

Prepare peel or pan

Lightly dust a pizza peel or inverted baking sheet with cornmeal or semolina to prevent sticking. If using a pan, lightly oil the pan.

Stretch dough

On a lightly floured surface, take one dough ball and press from center outward to form a 12" round, leaving a slightly thicker rim. Avoid tearing; use your knuckles to stretch if needed. Aim for 1/8" thickness in the center for thin crust.

Sauce and cheese

Place stretched dough on the dusted peel or pan. Brush the rim lightly with olive oil. Spread about 1/2 to 3/4 cup tomato sauce evenly over the center, leaving the rim bare. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce and add a few tablespoons of grated Parmesan.

Add toppings

Apply chosen toppings: distribute pepperoni, mushrooms, bell peppers, onion, olives, tomato slices, or specialty options (grilled chicken, sausage, dollops of ricotta, or a few spoonfuls of pesto) evenly. For wet toppings (like fresh tomatoes or very wet mushrooms), pat dry first to prevent sogginess.

Bake

Slide the pizza onto the preheated stone/steel or place the pan in the oven. Bake 7–10 minutes at 500–525°F (or 10–14 minutes on a pan at 475–500°F) until the crust is golden and cheese is bubbly and slightly browned. Rotate halfway if your oven has hot spots.

Finish

Remove pizza from oven. For bright flavor, add fresh basil leaves or a handful of arugula, drizzle with a little olive oil or hot honey, and sprinkle a pinch of coarse sea salt and grated Parmesan. If using balsamic glaze, drizzle lightly. Let rest 2–3 minutes, then slice and serve.

Pesto option: Instead of tomato sauce on one pizza, use 2–3 tablespoons pesto spread thinly over dough, top with mozzarella, grilled chicken, and dollops of ricotta. Bake as directed.

Hot honey / balsamic: After baking, drizzle hot honey over a pepperoni or spicy sausage pizza for contrast, or balsamic glaze over a prosciutto/fig/ arugula-style pizza. Add finishing greens immediately before serving.

Storage: Store leftover sauce in an airtight container in the fridge for up to 5 days, dough in the fridge for 24–48 hours (tightly wrapped), or freeze portions up to 3 months. Reheat pizza in a 400°F oven for 6–8 minutes for best texture.