Pizza Recipe
Make Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Activate yeast and mix
Combine warm water, sugar, and yeast in a medium bowl. Stir and let sit 5–10 minutes until foamy. If using instant yeast, sprinkle into flour later and reduce proofing time; if it doesn't foam, start with new yeast.
- 2
Combine dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together flour and salt.
- 3
Make dough
Add foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix with a spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low-medium speed for about 5–7 minutes until a smooth, slightly tacky dough forms. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until elastic and smooth. Add up to 2 more tablespoons water or flour as needed to reach a soft, slightly sticky consistency.
- 4
- 5
Divide and rest
Punch the dough down gently, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, place on a floured tray, cover, and let rest 20–30 minutes to relax the gluten before stretching.
Sauce
- 6
Make quick sauce
While dough is rising or resting, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir to combine and simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.
Toppings & Assembly
- 7
Preheat oven
Place a pizza stone or an inverted heavy baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a baking steel, use it. If your oven cannot reach 500°F, preheat to the highest temperature available (450–500°F).
- 8
Prepare toppings
If using vegetables (peppers, mushrooms, onion), toss with 1/4 tsp salt and a drizzle of olive oil. If using raw mushrooms or onions, you can quickly sauté them 2–3 minutes in a hot pan to remove excess moisture and concentrate flavor, then cool slightly. Tear or shred the mozzarella and have Parmesan and basil ready.
- 9
Stretch dough
On a lightly floured surface or a sheet of parchment lightly dusted with cornmeal/semolina, press one dough ball into a flat disk, then gently stretch from the center to form a 12-inch round with a slightly thicker edge for the crust. Do not overwork it; use gravity and your knuckles to stretch if possible. If the dough resists, let it rest 5–10 minutes and try again.
- 10
Sauce and cheese
Spread about 1/2 cup of the prepared tomato sauce evenly over the stretched dough, leaving a 1/2–1 inch border. Distribute half of the mozzarella (about 4 oz) evenly over the sauce and sprinkle with about 2 tablespoons grated Parmesan.
- 11
Add toppings
Arrange chosen toppings (pepperoni, vegetables, additional cheese) over the pizza. Do not overload — aim for a balanced topping layer so the crust crisps properly. Drizzle with a little olive oil and sprinkle with crushed red pepper if desired.
- 12
Bake
Using a pizza peel or the back of a baking sheet, transfer the pizza (on parchment or dusted peel) onto the preheated stone or inverted sheet. Bake at 500°F (or highest oven temp) for 8–12 minutes, rotating halfway if needed, until the crust is golden brown, edges are puffed, and cheese is bubbly and slightly charred in spots.
- 13
Finish and rest
Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves on top and sprinkle remaining Parmesan. Slice and serve. Repeat stretching, topping, and baking for the second dough ball.