San Francisco Pizza Recipe

Activate yeast

In a small bowl, sprinkle 2 tsp active dry yeast and 1 tsp sugar over 1 cup warm water (110°F / 43°C). Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine 2.5 cups all-purpose flour and 1 tsp salt. Make a well, add the foamy yeast mixture and 1 tbsp olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add flour 1 tbsp at a time (avoid more than 2 tbsp).

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place dough inside, turn to coat. Cover with plastic wrap or a towel and let rise in a warm place 45–60 minutes, until doubled.

Shape

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Punch dough down, transfer to a floured surface and shape into a 12-inch round. Stretch or roll to desired thickness.

Prepare pan

Lightly brush a pizza pan or baking sheet with 1 tsp olive oil. Transfer stretched dough to the pan, gently pressing to fit.

Make sauce

In a small bowl combine 1 cup crushed tomatoes, 2 tsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). Stir until uniform. Taste and adjust seasoning.

Apply sauce

Spread a thin, even layer of the tomato sauce over the prepared dough leaving a 1/2-inch border for the crust.

Cheese layer

Evenly sprinkle 2 cups shredded mozzarella over the sauced dough to create a base layer for the toppings.

Arrange meats & olives

Distribute toppings over the cheese in an even layer: arrange about 20 slices of pepperoni across the pizza, sprinkle 1/2 cup crumbled cooked Italian sausage, 1/2 cup chopped cooked ham, 1/2 cup cooked turkey (sliced or shredded), and 1/4 cup sliced black olives. Keep pieces relatively thin so pizza cooks evenly.

Add feta

Scatter 1/2 cup crumbled feta cheese evenly over the other toppings for a tangy finish.

Brush crust

Brush the exposed crust with 1 tbsp olive oil and sprinkle 2 tbsp grated Parmesan over the crust if using.

Bake

Place the pizza in the preheated oven (on the stone or middle rack) and bake 10–14 minutes until the crust is golden and cheese is bubbly and lightly browned. Rotate halfway through baking for even color.

Rest & garnish

Remove from oven and let rest 3–5 minutes. If desired, tear and scatter fresh basil leaves over the top. Slice and serve.