Traditional Checkered Pizza Menu Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3 3/4 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 7–9 minutes until smooth and elastic. If dough is very sticky, add remaining flour a tablespoon at a time; dough should be tacky but not sticky.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Divide and rest

Punch down the risen dough, divide into two equal portions for two 12–14 inch pizzas (or one large if preferred). Form each into a tight ball, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Cook sauce

While dough is rising or resting, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), salt, and black pepper. Stir to combine, bring to a gentle simmer, then reduce heat and cook 12–15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use that. If your oven doesn't reach 500°F, preheat to the highest temperature available and allow extra preheat time.

Shape dough

On a surface dusted with cornmeal or semolina, stretch or roll one dough ball into a 12–14 inch round, maintaining a slightly thicker rim for the crust. Transfer to a cornmeal-dusted pizza peel or another inverted baking sheet.

Spread sauce

Use the back of a spoon to spread about 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Create checkered pattern

To make the traditional checkered look: divide the pizza surface visually into a 4x4 grid (or similar) and alternate squares of toppings. Start by placing thin lines of shredded mozzarella in the 1st and 3rd columns of the grid, and provolone in the 2nd and 4th columns, leaving small gaps for pepperoni. Next, place pepperoni slices to create a second layer that forms contrasting squares—arrange pepperoni densely in alternating squares so the cheese and pepperoni alternate like a checkerboard (about 40 slices total for full coverage). Lightly sprinkle grated parmesan over the entire pizza and finish with a pinch of crushed red pepper flakes if desired.

Brush crust

Brush the exposed crust rim with 1 tablespoon olive oil for a golden finish.

Bake

Slide the pizza onto the preheated stone or steel and bake for 8–12 minutes, rotating once halfway through, until the crust is blistered and golden and cheeses are melted and slightly browned in spots. Baking time will vary with oven temperature and stone/steel heat retention.

Finish

Remove pizza to a cutting board. Let rest 2–3 minutes, then scatter fresh basil leaves over the top. Slice into 8 slices and serve hot. Repeat shaping and topping for the second dough ball, or refrigerate second dough for up to 24 hours.

If making both pizzas immediately, repeat shaping, saucing, and checkered topping layout for the second dough ball. If storing the second dough, place it in an oiled airtight container and refrigerate up to 24 hours or freeze for longer storage.

Serve each slice with an optional sprinkle of extra parmesan or red pepper flakes to taste.