Simmzy's Wave Short Sleeve Navy Recipe

Activate yeast and combine

In a small bowl, whisk warm water (110°F/43°C) with sugar until dissolved. Sprinkle the active dry yeast over the water and let sit 5–8 minutes until foamy and active.

Mix dry ingredients

In a large bowl or stand mixer fitted with a dough hook, combine the all-purpose flour and fine sea salt. Stir briefly to distribute the salt.

Form the dough

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix on low speed about 2–3 minutes until a shaggy dough forms; increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First rise

Shape dough into a ball, oil the mixing bowl lightly, place dough back inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape crust

Once risen, punch dough down, transfer to a lightly floured surface, and divide into two equal portions for two medium pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each piece into a 10–12-inch round, creating a slight rim for the crust.

Saute garlic and season

In a medium saucepan, warm 1 tablespoon extra-virgin olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add red pepper flakes if using and stir 10 seconds.

Simmer sauce

Pour in the crushed San Marzano tomatoes, add dried oregano, dried basil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Cool and reserve

Remove sauce from heat and let cool 5–10 minutes before using so it doesn’t over-moisten the dough.

Preheat and prepare toppings

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Make sure grilled chicken is thinly sliced, onions are caramelized, and roasted red peppers are drained and sliced.

Assemble pizza

Brush each stretched dough round lightly with the 1 tablespoon extra-virgin olive oil. Spread 1/2 of the Wave Sauce evenly over each crust, leaving a 1/2-inch rim. Arrange mozzarella slices over the sauce, sprinkle shredded smoked provolone/fontina, then distribute sliced grilled chicken, caramelized onions, and roasted red peppers evenly on top.

Bake

Slide the assembled pizza(s) onto the preheated pizza stone or a baking sheet and bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned in spots.

Finish and dress

Remove the pizza from the oven. Immediately scatter baby arugula and fresh basil leaves on top. Sprinkle with grated Parmesan and lemon zest. Drizzle a tiny bit more olive oil and finish with flaky sea salt to taste.

Let pizza rest 2–3 minutes before slicing to allow cheese to set. Slice into 6–8 wedges and serve warm. Extra: offer crushed red pepper and extra Parmesan at the table.