Rotating Pizza Recipe

1. Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

2. In a large bowl whisk together flour and salt. Make a well in the center.

3. Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix with a wooden spoon until a shaggy dough forms.

4. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle with a bit more flour (up to 2 tablespoons).

5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

6. Punch down the dough and divide if making more than one pizza. For one 12–14 inch pizza, shape into a ball and let rest 10 minutes before rolling.

7. While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, don't brown.

8. Add crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes. Stir, reduce heat to low and simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool.

9. Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheat. If using a baking sheet, place it upside down in the top third of the oven to mimic stone contact. Allow 30–45 minutes of preheat for maximum heat retention.

10. Place a sheet of parchment on a pizza peel or an inverted baking sheet dusted with 1 tablespoon cornmeal. On a lightly floured surface, stretch or roll the dough into a 12–14 inch round.

11. Transfer the stretched dough to the prepared peel/parchment. Spoon 3/4 cup of the sauce into the center and spread evenly, leaving a 1/2–3/4 inch rim for the crust.

12. Evenly sprinkle 1 3/4 cups shredded mozzarella over the sauce, leaving some space for rotating topping sequence described below.

13. Arrange the chef’s selected toppings in a rotating pattern: start at one point and place pepperoni slices in a spiral outward to cover one third of the pizza. In the next third place roasted mushrooms in a spiral. In the final third scatter caramelized onions and a few basil leaves. The idea is visually 'rotating' segments of complementary toppings so each slice contains different combinations.

14. Sprinkle grated Parmesan evenly over the whole pizza and drizzle 1 tablespoon olive oil around the crust edge and a light brush across the toppings.

15. Using the peel, slide the pizza (with parchment if needed) onto the preheated stone or the inverted hot baking sheet. Bake 8–12 minutes, rotating the pizza 180° halfway through baking for even browning (this is the practical 'rotating' step). Crust should be deep golden and cheese bubbly with slight browning.

16. If you used parchment and it browns heavily on the bottom, you can finish directly on the stone by sliding pizza off the parchment after 6 minutes and continuing 2–4 more minutes directly on the stone for a crisper bottom.

17. Remove pizza from oven onto a cutting board. Let rest 2–3 minutes, then scatter remaining fresh basil leaves on top. Cut into 8 slices so rotating topping sections are distributed among slices.

18. Serve hot. Optionally provide extra red pepper flakes and grated Parmesan at the table.

19. If any leftover toppings remain, keep them refrigerated. Store leftover pizza slices in an airtight container in the refrigerator up to 3–4 days; reheat in a 375°F (190°C) oven or in a skillet to restore crispness.