Pizzeria Bistro Menu Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine bread flour and sea salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (about 2–3 minutes by machine or 4–5 minutes by hand).

Knead

Knead the dough on medium speed for 5–7 minutes (or on a lightly floured surface by hand for 8–10 minutes) until the dough is smooth, elastic and slightly tacky but not sticky. Add a sprinkle of flour only if extremely sticky.

First rise

Form the dough into a ball, lightly oil the inside of a clean bowl with a little olive oil, place the dough in the bowl, cover loosely with plastic wrap or a damp towel. Let rise in a warm, draught-free place until doubled in size, about 1 to 1.25 hours.

Divide and cold ferment (optional, recommended)

Punch down the risen dough, divide into two equal pieces. Shape each into a tight ball. Place each ball into a lightly oiled container, cover and refrigerate for 12–72 hours for improved flavor and texture. If not refrigerating, proceed immediately to shaping after a 15–20 minute rest.

Bring to room temperature

If dough was refrigerated, remove 1–2 hours before baking to come to room temperature and relax for easier stretching.

Prepare sauce

Heat 1 tablespoon extra-virgin olive oil over medium heat in a small saucepan. Add minced garlic and cook for 30–45 seconds until fragrant but not browned. Add the crushed tomatoes, dried oregano, sea salt and black pepper. Stir and bring to a gentle simmer.

Simmer and finish

Simmer gently, uncovered, for 12–15 minutes to thicken slightly, stirring occasionally. Remove from heat and stir in torn basil leaves. Let cool to warm or room temperature before using on pizza so it doesn't make the dough soggy.

Preheat oven and stone

About 45 minutes before baking, place a pizza stone or heavy baking sheet on the center rack of the oven and preheat to 500–550°F (260–290°C) for best results. If your oven doesn’t reach that temp, preheat as hot as it goes. Give the stone at least 30–45 minutes to heat thoroughly.

Shape dough

On a lightly floured surface or a cornmeal-dusted pizza peel, press a dough ball into a flat disk, then gently stretch from the center outward using your hands to form a 11–12" round, leaving a slightly thicker rim. Do not overwork; keep a thin center for a crisp bake.

Dress the pizza

Dust the peel with cornmeal or semolina. Transfer the stretched dough to the peel. Spread about 3/4 to 1 cup of the prepared tomato sauce over the dough, leaving a 1/2" rim. Distribute half the torn mozzarella evenly (about 8 oz). Sprinkle about 2 tablespoons grated Parmesan. Arrange pepperoni slices and optional roasted red peppers as desired. Add a light drizzle (about 1 teaspoon) of olive oil over the top.

Bake

Slide the pizza from the peel onto the preheated stone or baking sheet. Bake for 7–9 minutes at 500–550°F, or until the crust is golden and blistered and the cheese is melted and bubbling. Rotate halfway through if your oven has uneven heat. If using a lower temperature, bake 10–14 minutes and watch for doneness.

Finish

Remove pizza from oven and transfer to a cutting board. Immediately scatter baby arugula on top if using, drizzle with 1 tablespoon extra-virgin olive oil, sprinkle flaky sea salt and red pepper flakes to taste. Let rest 2–3 minutes, then slice and serve.

Slice each pizza into 6–8 slices. Serve hot. Leftover pizza keeps in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F oven on a baking sheet for 6–8 minutes or reheat in a skillet over medium heat with a lid for 3–4 minutes.