Pizza Dine In Qr Menu Recipe

Activate yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the water and let sit 5–10 minutes until foamy and bubbly.

Mix dough

In a large bowl, combine 3 cups of flour and the salt. Make a well in the center and add the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms. If dough seems too sticky, add up to 1/4 cup more flour, a tablespoon at a time.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the risen dough and transfer to a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for a single large pizza). Let rest 10 minutes, then stretch or roll each portion into a 12-inch circle, leaving a slightly thicker edge for the crust. Dust a pizza peel or baking sheet with cornmeal or semolina to prevent sticking.

While the dough is rising, make the sauce. In a small bowl combine crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning if needed. The sauce should be slightly seasoned and not watery. Set aside.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes to ensure the stone is very hot. If using a standard oven without a stone, preheat to 475°F (245°C).

Top pizza

Lightly brush the stretched dough edge with a little olive oil. Spoon about 1/2 cup of sauce (per 12-inch pizza) onto the dough and spread evenly, leaving the outer crust untouched. Sprinkle about 1 cup shredded mozzarella over the sauce, then add pepperoni slices (about 20 per pizza if making two) and any optional toppings such as thin red onion slices. Finish with a light sprinkle of grated Parmesan and a pinch of crushed red pepper if using.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F (or 10–14 minutes at 475°F), rotating halfway through, until the crust is golden and blistered and cheese is melted and bubbling. Baking time varies with oven and stone temperature.

Finish

Remove pizza from oven and let rest 2 minutes. Drizzle lightly with 1 teaspoon olive oil, scatter fresh basil leaves on top, and cut into 8 slices. Repeat assembly and bake for the second pizza if applicable.

Serve hot. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven or skillet for best texture.

Clean up: brush excess flour and cornmeal from peel or baking surface and wipe counters.