High Quality Handmade Pizza & More Recipe

Activate yeast

Combine lukewarm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add activated yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 10–12 minutes) until dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into two equal pieces. Shape each into a tight ball, place on a lightly floured surface, cover, and rest 20–30 minutes to relax the gluten for easier stretching.

While the dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add canned tomatoes (crush by hand or with a spoon), dried oregano, 1/2 teaspoon salt, black pepper and red pepper flakes. Simmer gently 10–15 minutes to marry flavors and reduce slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to highest temperature (500–550°F / 260–290°C) for at least 45 minutes to ensure the stone is thoroughly heated.

Shape the dough

On a lightly floured surface, flatten one dough ball with your fingers, then stretch from the center outward using your knuckles or a rolling pin to a 12" round, leaving a slightly thicker edge for the crust. Do not tear the dough; rest if it resists and relaxes.

Assemble

Transfer the stretched dough to a floured pizza peel or an inverted baking sheet dusted with semolina or flour. Brush the dough edge lightly with a little olive oil (1 teaspoon). Spoon 3/4–1 cup of sauce into the center and spread in a thin, even layer leaving the rim. Distribute half of the sliced mozzarella (about 4 oz) evenly. Add desired pepperoni if using and sprinkle 2 tablespoons grated Parmesan.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes until crust is blistered and golden and cheese is melted and bubbling. For a charred, leopard-spot crust, bake on the hotter end of the oven for shorter time while watching closely.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, sprinkle a pinch (1/8–1/4 tsp) of coarse sea salt, and drizzle about 1 teaspoon extra-virgin olive oil. Repeat assembly and bake for the second pizza.

Let pizzas rest 2–3 minutes before slicing to allow cheese to set slightly. If desired, finish with a light sprinkle of crushed red pepper and an additional drizzle of olive oil. Slice and serve hot from the Late Night Menu.