Yolo Pizza Kitchen Recipe

Activate yeast

In a small bowl, stir the warm water, sugar and yeast. Let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt.

Mix and knead

With mixer running on low or using a wooden spoon, pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 6–8 minutes by mixer or 10 minutes by hand until smooth and elastic.

First rise

Form dough into a ball, coat lightly with oil, place in a large bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into 4 equal portions (about 300–320 g each), shape into balls, place on a tray, brush lightly with oil, cover and let rest 20–30 minutes before shaping.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant but not browned.

Add crushed tomatoes, oregano, basil, salt, pepper and sugar (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 15–20 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If you have a pizza steel, use that.

On a lightly floured surface, stretch or roll one dough ball into a 10" round. Leave a slightly thicker edge for the crust.

Spread 3–4 tablespoons of the tomato sauce evenly over the dough, leaving the rim bare. Sprinkle a small handful (about 50 g) of shredded provolone/fontina, then distribute fresh mozzarella pieces evenly. Add desired toppings (pepperoni, mushrooms, red onion, roasted peppers) but avoid overloading—leave some space so crust crisps.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake 8–10 minutes until the crust is golden and cheese is bubbling and slightly blistered. Rotate once halfway if needed for even browning.

Remove pizza to a cutting board, drizzle with a little olive oil, scatter fresh basil leaves and a pinch of chili flakes and flaky sea salt. Let rest 2–3 minutes, slice and serve.

Repeat with remaining dough balls and toppings.

Preheat oven to 425°F (220°C). Pat wings dry and toss with 2 tablespoons olive oil, salt and pepper. Arrange on a lined baking sheet in a single layer.

Bake wings 35–40 minutes, flipping once halfway, until skin is crisp and internal temperature reaches 165°F (74°C).

Meanwhile, melt butter in a small saucepan over low heat, add minced garlic and cook 30 seconds. Remove from heat and stir in grated parmesan.

When wings are done, toss immediately in the garlic-parmesan mixture so cheese adheres. Serve hot.

In a large bowl combine mixed greens, halved cherry tomatoes and sliced cucumber.

Whisk together olive oil, red wine vinegar, salt and pepper. Drizzle over salad and toss just before serving.

For each pizza, finish with a light drizzle of extra-virgin olive oil and a sprinkling of flaky sea salt. If serving a pie with arugula, toss arugula with a teaspoon olive oil and a pinch of salt, then scatter on top of the baked pizza immediately before serving so it wilts slightly but stays bright.