Counter Pizza Slice Recipe

Activate yeast and mix dough

Warm the 1.75 cups (about 105–110°F / 40–43°C) of water. Stir in 1 tsp sugar and sprinkle 2 tsp active dry yeast over the water. Let sit 5–8 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine 4 cups flour and 2 tsp salt. Add the foamy yeast mixture and 2 tbs extra-virgin olive oil. Mix on low until the dough comes together, then increase speed and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, add up to 2 tbs more flour; if too dry, add 1–2 tbs water.

First rise

Lightly oil a large bowl with 1 tsp olive oil. Place dough in bowl, turn to coat, cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape for sheet pan

Punch down the dough and transfer to a lightly oiled work surface. Stretch and roll the dough to fit one large half-sheet pan (about 13x18 inches) with a small raised rim. Lightly oil the sheet pan and dust with 1 tbs cornmeal. Transfer the dough to the pan, gently pressing it to the edges and corners to form an even layer about 1/4–1/2 inch thick. If the dough resists, let rest 10 minutes and continue. Cover loosely and allow a short second rise 20–30 minutes while oven preheats.

Preheat oven

Place an oven rack in the upper-middle position and preheat oven to 500°F (260°C) for at least 30 minutes so it reaches temperature; a hot oven is key to a good counter-slice crust.

Prepare quick sauce

While dough rises, combine 14 oz crushed tomatoes, 1 tbs tomato paste, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil in a small saucepan. Warm over medium-low heat and simmer gently 10–12 minutes to meld flavors, stirring occasionally. Remove from heat and let cool slightly. Taste and adjust salt/pepper as needed. This yields a bright, slightly thickened sauce ideal for a counter slice.

Sauce and cheese

Once the oven is preheated and the dough has had its short second rise, spread a thin, even layer of sauce over the stretched dough—about 3/4 to 1 cup total; you want coverage without sogginess. Leave a 1/4 inch bare edge for the crust. Evenly distribute 4 cups shredded low-moisture mozzarella across the sauce, then sprinkle 1/2 cup grated Parmesan over the top.

Add optional toppings

If using pepperoni, place slices evenly across the cheese (about 40 slices for a full sheet). Sprinkle 1 tsp red pepper flakes if desired for heat.

Bake

Slide the sheet pan into the preheated oven on the upper-middle rack. Bake at 500°F (260°C) for 8–12 minutes, rotating pan halfway through for even browning. Watch closely starting at 8 minutes: the cheese should be bubbly, edges a deep golden brown with small charred spots, and the crust crisp on the bottom.

Finish and rest

Remove the pan from the oven. Immediately drizzle or brush 1 tbs olive oil over the exposed crust edges and sprinkle 1 tsp flaky sea salt over the top. Let the pizza rest 3–5 minutes to set the cheese (this keeps slices from sliding when cut).

Slice and garnish

Transfer to a cutting board if desired and cut into 8 large rectangular slices (typical counter-slice size). Garnish with fresh basil leaves torn over the top if using. Serve hot.