Pizza Menus Recipe

Activate yeast

In a small bowl combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well in the center, add yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

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

First rise

Lightly oil a large bowl, place dough ball inside turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Punch and rest

Punch down the dough to release air. Divide into two equal portions for two 12-inch pizzas (or keep whole for a larger pie). Let rest 10–15 minutes covered to relax the gluten before shaping.

Combine ingredients

In a bowl whisk together crushed tomatoes, tomato paste, olive oil, minced garlic, oregano, basil, salt, pepper and optional sugar until smooth and well combined.

Adjust seasoning

Taste and adjust salt, pepper or sugar. If you prefer a smoother sauce, blend briefly with an immersion blender. Set aside at room temperature for assembly.

Prepare toppings

Shred cheese if not pre-shredded. Slice pepperoni, bell pepper and red onion thinly. Keep fresh basil leaves whole and ready for finishing.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available (450–475°F).

Shape dough

On a lightly floured surface or a board dusted with cornmeal, press and stretch one dough ball into a 12-inch round about 1/4-inch thick at the edges. For a crispier crust, make edges slightly thinner and leave a thicker rim.

Assemble pizza

Brush the dough lightly with olive oil. Spread about 1/2 cup of sauce evenly over the dough, leaving a 1/2-inch rim. Sprinkle 1 cup shredded mozzarella, 2 tablespoons grated Parmesan, then arrange pepperoni slices, bell pepper and red onion evenly. Finish with a light sprinkle of crushed red pepper flakes if using.

Bake

Transfer the assembled pizza to the preheated stone or baking sheet (use a pizza peel or inverted baking sheet dusted with cornmeal). Bake 8–12 minutes until crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven temperature and stone.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top. Brush the crust lightly with remaining olive oil. Slice and serve.

If using nonstick spray, lightly spray your baking surface before placing dough. Dust peel or baking sheet with cornmeal or flour to prevent sticking. Use a sharp pizza cutter or large chef's knife to slice. Leftover pizza keeps well refrigerated up to 3 days and reheats best in a 375°F oven for 6–8 minutes or in a skillet over medium heat to crisp the crust.