Pizza Flights Recipe

Make the dough

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt and 1 tsp sugar. Add 1 cup warm water and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 additional tbs flour. Form into a ball.

Place the dough ball in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm place for 45–60 minutes until doubled in size.

Preheat and portion

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Dust a cutting board or pizza peel with 1 tbs semolina or cornmeal. Punch down the risen dough and divide into three equal portions (about 6–7 oz / 170–200 g each).

Working with one portion at a time, flatten and stretch each piece into a 6-inch round (about 0.25–0.5-inch thickness). Transfer each round to the prepared peel or a parchment-lined baking sheet. Brush the edge lightly with 1 tbs olive oil divided among the three crusts to promote browning.

Sauce and cheese

Spread 1 tablespoon pizza sauce evenly over each 6" crust, leaving a 1/4-inch rim. Sprinkle about 2/3 cup shredded mozzarella divided evenly (roughly 1/3 to 1/2 cup per pizza depending on preference). Add chosen toppings (see Toppings section) evenly across each pizza.

Bake

Slide pizzas onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 6–9 minutes until crust is golden and cheese is bubbling. Rotate halfway if your oven has hot spots.

Remove pizzas from the oven and let rest 1–2 minutes. Garnish with fresh basil leaves and 2 tbs grated Parmesan divided among pizzas if desired. Slice each 6" pizza into 4 wedges to create a 'flight' presentation.

Prepare toppings while dough is resting: slice mushrooms, bell pepper, and red onion; crumble cooked sausage; tear basil leaves. Keep toppings in small bowls for quick assembly.

For each pizza, distribute toppings according to your chosen flavors. Examples: Pepperoni pizza — ~12 pepperoni slices; Veggie pizza — mushrooms, bell pepper, red onion; Sausage & onion — crumbled sausage and red onion. Ensure even coverage but avoid overloading so the 6" pizzas cook evenly.

In a small bowl combine 1/2 cup plain Greek yogurt, 2 tbs mayonnaise, 2 tsp honey, 1 tsp finely chopped fresh dill, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust honey or lemon as desired.

Chill the dip in the refrigerator for at least 15 minutes to let flavors meld. Serve in a small ramekin alongside the pizza flight.

In a small bowl, whisk together 1/2 cup ranch dressing, 1 tsp Sriracha and 1/2 tsp lime juice. Taste and add more Sriracha if you want more heat. Stir in 1 tsp chopped chives if using.

Chill briefly or serve immediately in a separate ramekin with the pizzas.

Combine 1/2 cup sour cream, 2 tbs mayonnaise, 1 minced or grated garlic clove, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth.

Let sit 10–15 minutes for the garlic to infuse the dip, then serve in a ramekin with the pizza flight.