Jon & Vinny's - Fairfax Recipe

Heat 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds, until fragrant but not browned.

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor, stirring constantly so it doesn’t burn.

Pour in the crushed tomatoes, stir to combine, then add sugar, red pepper flakes, dried oregano, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Bring the sauce up to a gentle simmer.

Reduce heat to low and simmer, uncovered, gently bubbling, for 20–25 minutes, stirring occasionally, until slightly thickened and bright. Taste and adjust salt or sugar as needed.

Stir in the chopped fresh basil off heat and let the sauce cool to room temperature before using on pizza (about 20–30 minutes). The sauce should be spreadable but not watery.

Autolyse and Mix

In a large mixing bowl, combine the bread flour and lukewarm water. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest 20 minutes (autolyse).

Sprinkle the instant yeast and sugar over the dough, add the olive oil, then add the salt spaced away from where the yeast sits. Mix with wet hands or a wooden spoon until incorporated.

Kneading

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with dough hook on medium-low for 6–7 minutes.

Bulk Fermentation

Place dough in a lightly oiled bowl, cover tightly, and let rise at room temperature for 60–90 minutes, or until roughly doubled. For more flavor, refrigerate overnight (8–24 hours) for a cold ferment; bring dough back to room temp before shaping.

Divide and Rest

Turn the dough out and divide into 2 equal pieces. Shape each into a tight ball by folding edges underneath. Place dough balls on a floured tray, cover, and rest at room temperature for 45–60 minutes until relaxed and slightly puffy.

Preheat

Place a pizza stone or steel on the middle rack of your oven and preheat to the maximum temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven, set to convection if available. If you have a pizza oven, prepare per manufacturer instructions.

On a lightly floured surface, gently press and stretch one dough ball into a 12" round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a more open, airy crust.

Lightly dust a pizza peel or inverted baking sheet with semolina or flour. Transfer the stretched dough to the peel.

Spread about 3/4 to 1 cup of the cooled marinara sauce evenly over the dough, leaving a 3/4" rim. Scatter half of the sliced or torn whole-milk mozzarella (about 5 oz) evenly over the sauce.

Distribute half of the pepperoni slices over the cheese and sprinkle about 2 tablespoons of grated Grana Padano or Parmesan. If you like heat, sprinkle a pinch (about 1/4–1/2 tsp) of crushed red pepper.

Slide the pizza onto the preheated stone or steel. Bake for 6–8 minutes, rotating halfway, until the crust is golden with some charred spots and the cheese is bubbling and lightly blistered. Baking time will vary with oven temperature and equipment.

Remove pizza to a cutting board. Immediately scatter fresh basil leaves, drizzle about 1/2 tablespoon olive oil over the pie, and finish with a light sprinkle (about 1/8–1/4 tsp) of sea salt. Let rest 2–3 minutes before slicing.

Repeat assembly and baking with the second dough ball and remaining ingredients.