Hand-crafted Recipe
Make Hand-crafted Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings & Cheese
Method
Dough
- 1
Activate yeast and combine
Pour warm water into a small bowl, stir in granulated sugar and sprinkle instant dry yeast over the surface. Let sit 5 minutes until foamy. If it does not foam, the yeast may be inactive; start again with fresh yeast.
- 2
Mix dough
In a large mixing bowl, whisk together the flour and fine sea salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed 6–7 minutes.
- 4
First rise
Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.
- 5
Divide and rest
Punch down the dough, turn onto a work surface and divide into two equal portions for two 11–12 inch pizzas. Shape each into a ball, cover and let rest 15–30 minutes to relax the gluten before shaping.
Sauce
- 6
Prepare sauce
While the dough is rising, combine the crushed tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano, dried basil, 1 teaspoon salt, 1/4 teaspoon black pepper and optional red pepper flakes in a bowl. Stir to combine. Taste and adjust seasoning. No cooking required for a bright fresh sauce; if you prefer a cooked sauce, simmer gently in a small pan 10 minutes then cool slightly.
Assembly & Baking
- 7
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If your oven won't reach 500°F, preheat to its maximum.
- 8
Shape crust
On a work surface lightly dusted with flour or cornmeal/semolina, press and stretch one dough ball from the center outward with your fingers, leaving a slightly thicker rim for the crust, until about 11–12 inches in diameter. Avoid using a rolling pin if you want a lighter, bubbled crust.
- 9
Top the pizza
Transfer the stretched dough to a pizza peel or rimless baking sheet dusted with cornmeal/semolina. Brush the inner surface lightly with a thin layer of olive oil (optional). Spoon 1/2 cup of the tomato sauce onto the dough and spread in an even, thin layer leaving the outer edge clear. Scatter 1 cup shredded mozzarella evenly, sprinkle with about 2 tablespoons grated Parmesan, arrange pepperoni slices evenly, and tuck a few basil leaves on top (reserve a few for finishing).
- 10
Bake
Slide the pizza onto the hot stone or inverted sheet and bake 8–10 minutes, until the crust is golden and blistered in spots and the cheese is melted and bubbling. Rotate once halfway through baking for even browning if your oven has hotspots.
- 11
Finish and serve
Remove pizza from oven, brush the crust edge lightly with a little olive oil, scatter remaining fresh basil leaves over the hot pizza, and let rest 2 minutes. Slice and serve immediately. Repeat assembly and baking with the second dough ball and remaining toppings.