Let's Pizza Party! Recipe

Activate yeast

In a medium bowl, stir the warm water and sugar until sugar dissolves. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be dead — start over with fresh yeast.

Mix dough

In a large bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center, pour in the foamed yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms and most flour is hydrated.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, dust with up to 2 tablespoons additional flour; if too dry, wet your fingers and continue kneading.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough ball inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Divide and rest

Punch down the risen dough, divide into 4 equal portions (about 140–160 g / each). Shape each into a tight ball, place on a lightly floured tray, cover, and let rest 15–20 minutes to relax the gluten — this makes shaping easier.

Shape crusts

Preheat oven to 500°F (260°C) and position a pizza stone or inverted baking sheet on the middle rack. On a lightly floured surface, press each dough ball from center outward using your fingers to form a 7–8 inch (18–20 cm) disc, leaving a slightly thicker rim for the crust. Alternatively, gently stretch with your knuckles for a thin center. Transfer discs to parchment or a well-floured peel.

In a small bowl, combine crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, dried oregano, dried basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning. No cooking required for a bright fresh sauce; for a deeper flavor, simmer gently 10 minutes then cool before using.

Top each shaped crust with about 1/4 cup of sauce, spreading to within 1/2 inch of the edge. Sprinkle roughly 1/2 cup shredded mozzarella per pizza, then add your selected toppings (pepperoni, peppers, mushrooms, onion). Leave some space for a crisp rim.

Brush the exposed crust edge lightly with remaining olive oil and sprinkle a pinch of coarse salt if desired. Slide pizzas (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake one or two at a time, 7–10 minutes, until cheese is bubbly and crust is golden with some charred spots. Bake time will vary with oven temperature and thickness.

Finish and serve: Remove pizza from oven, top with fresh basil and a sprinkle of grated parmesan. Let rest 2 minutes, slice, and serve immediately.

If you don’t have a pizza stone, use an inverted heavy baking sheet and preheat it. For crispier crust, bake at the highest oven temperature your oven allows. Dough can be refrigerated after the first rise for up to 48 hours — bring back to room temperature before shaping. Freeze extra dough balls, wrapped, for up to 1 month.