Pizza Plus Menu Recipe

Activate and mix

Combine warm water, instant yeast, and sugar in a large bowl. Stir and let sit 5 minutes until foamy. Add olive oil, salt and about 2 cups of flour; stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface. Gradually add remaining flour as needed and knead about 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.

First rise

Lightly oil a bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Cook sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper and sugar. Stir, reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and cool slightly.

Blend (optional)

For a smoother sauce, pulse briefly in a blender or use an immersion blender to reach desired consistency. Let cool before spreading on dough.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest setting.

Shape dough

Punch down risen dough and divide if making two smaller pizzas (this recipe yields one 12–14-inch pizza). On a piece of parchment or a floured surface, press and stretch dough into a 12–14-inch round. Dust a pizza peel or another inverted baking sheet with cornmeal or semolina to prevent sticking.

Sauce and cheese

Brush the dough edge lightly with 1 tablespoon olive oil. Spread 3/4 to 1 cup of sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle shredded mozzarella evenly over the sauced surface.

Add toppings

Distribute pepperoni, mushrooms, red onion, green pepper, and black olives evenly over the cheese. Sprinkle crushed red pepper flakes if using.

Bake

Carefully slide the pizza (on the parchment) onto the preheated pizza stone or inverted sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and beginning to brown. Rotate once halfway through if your oven heats unevenly.

Finish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes, then scatter fresh basil leaves on top if using. Slice and serve.

Reserve extra cornmeal on the serving board to prevent sticking and brush any leftover olive oil on slices if desired. Clean tools and store leftovers in an airtight container in the refrigerator for up to 3 days.