Pizza & More Recipe

Activate yeast

In a small bowl, combine the warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 4 cups flour and 2 tsp fine sea salt. Make a well and add the foamy yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 8–10 minutes) until smooth, elastic and slightly tacky. Add up to 2 more tablespoons of water or a tablespoon more flour as needed to achieve a soft, slightly tacky dough.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1.5 hours, or until doubled in size.

Divide and rest

Punch down the dough, divide into two equal portions. Shape each portion into a tight ball. Cover and let rest 20–30 minutes at room temperature before stretching; this relaxes the gluten and makes shaping easier.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add 1.5 cups crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp sugar (optional). Stir and simmer gently 10–12 minutes until slightly thickened. Taste and adjust salt or herbs. Remove from heat and let cool to room temperature before spreading on dough.

Prepare toppings: tear or slice fresh mozzarella and pat dry on paper towels to remove excess moisture. Thinly slice red onion, bell pepper, mushrooms, and roughly tear basil leaves. Grate Parmesan if not pre-grated. Portion pepperoni slices.

If using vegetables that release water (like mushrooms), optionally sauté them quickly in a small pan with 1 tsp olive oil over medium-high heat for 2–3 minutes to concentrate flavor and reduce moisture. Drain on paper towels.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. If using a home oven that doesn’t reach 550°F, preheat to the highest temperature possible.

Shape the dough

On a lightly floured surface (use the 0.25 cup flour) and dusted with 1 tbs cornmeal or semolina, flatten a rested dough ball into a 12-inch round by pressing from the center outward and stretching with your hands. Leave a slightly thicker 1/2-inch rim for the crust. Do not use a rolling pin if you want an airy crust—stretch by hand instead.

Assemble pizza

Transfer stretched dough to a pizza peel or back of a baking sheet dusted with the remaining cornmeal/semolina. Spread about 3/4 cup of the cooled tomato sauce over the dough, leaving the rim free. Distribute half the mozzarella (6 oz) evenly, sprinkle 2 tbs grated Parmesan, add desired toppings (pepperoni, mushrooms, bell pepper, red onion) in an even layer, and finish with a light drizzle of 1/2 tbs olive oil, a pinch (about 1/8–1/4 tsp) crushed red pepper flakes, and a pinch of coarse sea salt.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–9 minutes at 500–550°F (or 10–12 minutes at lower high heat) until the crust is golden and blistered in spots and the cheese is bubbling and lightly browned. Rotate once halfway through bake for even color.

Finish

Remove pizza to a cutting board, scatter fresh basil leaves on top, grate a little more Parmesan if desired, and drizzle remaining 1/2 tbs olive oil. Let rest 2–3 minutes, then slice and serve. Repeat assembly and baking with the second dough ball and remaining ingredients.