Seattle’s Favorite Pizza Recipe

Preheat oven and prepare surface

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, invert it and place in the oven to preheat for 15–20 minutes. Lightly dust a pizza peel or work surface with the all-purpose flour and/or cornmeal.

Shape dough

On the floured surface, gently stretch or roll the pizza dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. If the dough resists, let it rest 5–10 minutes and continue. Transfer the shaped dough to a sheet of parchment (if using) or a well-floured pizza peel.

Brush the outer 1/2 inch of the dough lightly with olive oil to promote browning and help keep the crust from drying while baking.

Evenly spoon and spread 1 cup of pizza sauce over the dough, leaving the oiled rim uncovered (about 1/2 inch). Spread thin — a little goes a long way to avoid a soggy center.

Drop small dollops (about 1 tablespoon total) of basil pesto around the pizza — concentrate a few near the center and a few near the edge so you get bright herbaceous bites after baking.

Distribute the shredded or sliced fresh mozzarella evenly over the sauced dough in a single layer, leaving the rim clear.

Scatter the quartered artichoke hearts evenly on top of the cheese. If artichokes are large or packed in oil, pat them dry so they don't add excess moisture.

Evenly scatter the julienned sun-dried tomatoes across the pizza for concentrated tomato flavor; if oil-packed, tuck small pieces between cheese so they warm but don’t burn.

Sprinkle the finely chopped garlic evenly over the toppings. If you prefer a milder garlic flavor, briefly mix the garlic with the pesto dollops before placing.

If using, lightly sprinkle the grated Parmesan and red pepper flakes over the top for added savory and heat notes.

Carefully transfer the assembled pizza to the preheated stone or inverted baking sheet (use parchment if needed to slide it).

Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheese is melted and slightly browned. Baking time will vary by oven and thickness of dough — watch closely after 8 minutes.

Remove the pizza from the oven and let rest 2–3 minutes on the peel or pan. Drizzle any remaining pesto (about 1 teaspoon) over the top if desired, then garnish with fresh basil leaves.

Slice into 8 slices and serve immediately.