Market Pizza Recipe

Bloom yeast

In a small bowl, stir the warm water with honey (or sugar) and active dry yeast. Let sit 5–10 minutes until foamy.

In a large bowl combine the flour and salt. Make a well and pour in the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or pulse with a stand mixer fitted with a dough hook 4–5 minutes). The dough should be soft but not sticky; add a teaspoon of flour or a light splash of water if needed.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot 60–90 minutes, until doubled in size.

After rising, gently deflate the dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes so it's very hot.

In a small bowl, mix the tomato sauce with minced garlic, dried oregano, 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Stir in 1 tablespoon olive oil to finish the sauce for sheen and flavor.

Prepare vegetables: blanch asparagus pieces in boiling salted water 1–2 minutes until bright green and just tender, then transfer to an ice bath; drain and pat dry. If using fresh peas, blanche 1 minute and drain. If using frozen, thaw and drain excess water.

Spread and layer: on a lightly floured surface, shape the rested dough into a 12–14 inch round (or shape to fit your baking surface). Transfer to a pizza peel or parchment-lined baking sheet dusted with semolina or flour.

Spread a thin layer (about 1/2 cup) of the seasoned tomato sauce over the dough, leaving a 1/2 inch border for the crust.

Dot with spoonfuls of fresh ricotta (about 1/2 cup total) in small mounds across the pizza, then scatter shredded or torn fresh mozzarella evenly (about 8 oz).

Evenly distribute the blanched asparagus pieces and peas across the pizza. Arrange thin radish slices on top so they can crisp slightly in the oven and retain some bite.

Sprinkle the grated Parmesan or Pecorino over the top.

Slide the pizza onto the preheated pizza stone or baking sheet (use parchment if preferred) and bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly charred in spots. Baking time will vary with oven and thickness.

If making variations with other seasonal produce (summer: heirloom tomatoes, zucchini blossoms; fall: roasted squash, sage; winter: caramelized onions, pears), prepare and pre-roast or sauté hearty vegetables so they are tender before finishing on the pizza. Softer items and fresh herbs are best added after baking.

Remove pizza from oven and let sit 1–2 minutes. Drizzle with remaining 1 tablespoon extra-virgin olive oil, sprinkle lemon zest and fresh basil leaves, and finish with flaky sea salt and a pinch of crushed red pepper if desired.

Slice and serve immediately. Leftover pizza keeps refrigerated up to 2 days and reheats well in a hot skillet or oven.