Handcrafted Pizza Menu Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), granulated sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If no foam after 10 minutes, discard and use fresh yeast.

Mix dough

In a large mixing bowl or stand mixer bowl, combine 3.5 cups of the flour and the salt. Pour in the foamy yeast mixture and 2 tablespoons olive oil. Using a wooden spoon (or dough hook on low), mix until a shaggy dough forms.

Knead

Transfer dough to a lightly floured surface and knead about 8–10 minutes until smooth and elastic, adding up to remaining 0.5 cup flour as needed to prevent sticking. If using a stand mixer, knead on low for 6–8 minutes.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Portion and relax

Punch down the risen dough to release air. Divide into two equal portions for two 12-inch pizzas (servings defined below). Shape each portion into a tight ball, place on a lightly floured tray, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.

Make the sauce while dough is rising: In a medium bowl, crush the canned San Marzano tomatoes by hand (or pulse brief in a blender for a slightly smoother consistency). Stir in the minced garlic, 1 tablespoon extra-virgin olive oil, dried oregano, 1/2 teaspoon sea salt, torn fresh basil leaves and 1/4 teaspoon black pepper. Taste and adjust seasoning. No cooking required — this simple, fresh sauce is ready to use.

Prepare toppings: shred or tear the mozzarella, thinly slice the red onion, measure pepperoni, spinach and grated Parmesan. Keep toppings ready on a tray so assembly is quick.

Preheat oven and stone/pan: Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat oven to 500°F (260°C) for at least 45 minutes to thoroughly heat the stone. If using a pizza steel, same process. If your oven won't reach 500°F, preheat to its highest setting.

Shape pizzas: On a lightly floured surface, press one dough ball from center outward, then stretch with fingertips and knuckles to a roughly 12-inch round with a 1/2–3/4 inch rim. Avoid overworking; keep some thickness at the edge. If dough resists, let it rest 5–10 more minutes and try again.

Assemble: Transfer stretched dough to a well-floured pizza peel or inverted baking sheet. Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving the rim bare. Distribute half the mozzarella (about 6 oz) evenly, sprinkle about 2 tablespoons grated Parmesan, add desired pepperoni slices (about 10), scatter a handful of baby spinach (optional), and a few red onion slices. Sprinkle a pinch (about 1/2 tsp) crushed red pepper flakes for gentle heat. Drizzle about 1/2 tablespoon olive oil over the toppings.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is deeply golden and cheese is melted and bubbling with some brown spots. Exact time depends on oven and stone temperature. Rotate halfway if necessary for even browning.

Repeat: While first pizza bakes, assemble the second pizza using remaining dough, sauce and toppings. Bake the second pizza same way.

Finish and serve: Remove pizza from oven and transfer to a cutting board. Immediately scatter fresh basil leaves across the top, drizzle about 1/2 tablespoon extra-virgin olive oil, and sprinkle flaky sea salt to taste (about 1/4–1/2 teaspoon). Let rest 2–3 minutes to set, then slice and serve hot.