Americana Recipe

Combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle yeast over the top in a medium bowl. Let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, add flour and salt. Pour in the yeast mixture and olive oil.

Mix by hand or on low speed until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons (0.125 cup) more flour; if too dry, add water 1 tsp at a time.

Form dough into a ball, lightly oil the surface, place in a covered bowl, and let rise in a warm spot until doubled, about 1 to 1.5 hours. Alternatively, refrigerate overnight for better flavor (8–24 hours).

When ready to bake, if refrigerated, remove dough and let come to room temperature for 30–60 minutes. Divide into 1 large or 2 small portions depending on pizza size. Gently stretch each portion into a 10–12 inch round on a lightly floured surface.

Pour the canned San Marzano tomatoes into a bowl and crush them by hand or pulse 1–2 times in a blender/food processor for a slightly chunky texture. Do not over-blend — sauce should be bright and fresh.

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes (if using). Simmer gently 6–10 minutes to meld flavors and slightly reduce. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on the dough.

Preheat oven to the highest setting (500–550°F / 260–290°C) with a pizza stone or steel placed on the middle rack for at least 45 minutes. If using a baking sheet, preheat the sheet in the oven as well.

Lightly dust a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking. Stretch the dough into a 10–12 inch round, leaving a slightly thicker edge for the crust.

Spread about 1/2 to 3/4 cup of the cooled San Marzano sauce evenly over the dough, leaving a 1/2-inch border.

Tear or slice the fresh mozzarella into pieces and distribute them evenly over the sauced surface, leaving small gaps so cheese melts evenly. Use about 6–8 ounces for one 12-inch pizza.

Arrange the cup and char pepperoni slices across the pizza in a single layer. The high-heat will quickly crisp edges and create characteristic cups and char.

If desired, sprinkle grated Parmesan or Pecorino lightly over the top.

Slide the pizza onto the preheated stone or sheet and bake 7–10 minutes at 500–550°F (time will vary by oven/equipment) until crust is blistered and charred in spots and cheese is melted and bubbling.

Remove pizza from the oven. Finish with a drizzle of extra-virgin olive oil and scatter torn fresh basil leaves on top. Let rest 2–3 minutes, then slice and serve.