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Original Recipe

Name: Kayas Original Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.5 cups warm water; 2 tsp active dry yeast; 1.5 tsp fine sea salt; 2 tbs extra-virgin olive oil; 1 tsp sugar; 2 cups roma tomatoes (or plum), halved; 0.5 cup red bell pepper, quartered, seeds removed; 1 tbs olive oil; 3 each garlic cloves, peeled; 1 each shallot, peeled and halved; 1 tbs tomato paste; 1 tsp red wine vinegar; 1 tsp dried oregano; 0.5 tsp sugar; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 cups whole milk mozzarella, shredded; 1 cup low-moisture part-skim mozzarella, shredded; 0.5 cup freshly grated parmesan; 0.25 cup ricotta (optional dollops); 0.5 tsp crushed red pepper flakes; 2 tbs cornmeal or semolina (for dusting); 6 each fresh basil leaves; 1 tsp extra-virgin olive oil (for finishing)

Inspired by Kaya

Time2h

Serves8

roasted red sauce, cheese blend

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 1/2 cups warm water

2 tsp Active dry yeast

1 1/2 tsp fine sea salt

2 tbs extra-virgin olive oil

1 tsp sugar

Roasted Red Sauce

2 cups roma tomatoes (or plum), halved

1/2 cup red bell pepper, quartered, seeds removed

1 tbs olive oil

3 each garlic cloves, peeled

1 each shallot, peeled and halved

1 tbs tomato paste

1 tsp red wine vinegar

1 tsp Dried oregano

1/2 tsp sugar

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Cheese Blend

2 cups whole milk mozzarella, shredded

1 cup low-moisture part-skim mozzarella, shredded

1/2 cup freshly grated parmesan

1/4 cup ricotta (optional dollops)

1/2 tsp Crushed red pepper flakes

Finish & Garnish

2 tbs cornmeal or semolina (for dusting)

6 each Fresh basil leaves

1 tsp extra-virgin olive oil (for finishing)

Method

Dough

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and yeast. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 5 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Shape

Punch down the dough and divide into two equal portions (for two 12-inch pizzas). Let rest 10 minutes, covered, before stretching.

Roasted Red Sauce

Roast vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved tomatoes, red bell pepper pieces, garlic cloves, and shallot with 1 tablespoon olive oil and a pinch of salt. Roast 20–25 minutes until softened and slightly charred.

Blend and simmer

Transfer roasted vegetables to a blender or food processor. Add tomato paste, red wine vinegar, oregano, sugar, salt, and pepper. Pulse until mostly smooth (leave a little texture). Transfer to a small saucepan and simmer over medium-low heat for 8–10 minutes to concentrate flavors. Adjust salt and pepper to taste. Keep warm.

Cheese Blend

Combine the shredded whole milk mozzarella, part-skim mozzarella, and grated parmesan in a bowl. If using ricotta, have it ready to dollop after baking. Stir in the crushed red pepper flakes to distribute evenly. Keep chilled until assembly.

Assemble & Bake

Preheat oven and prepare peel/pan

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Dust a pizza peel or an inverted rimless baking sheet with the cornmeal or semolina.

Shape crust

On a lightly floured surface, stretch one dough ball into a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer to the prepared peel/dust with cornmeal to prevent sticking.

Sauce and cheese

Spread about 3/4 cup of the roasted red sauce over the stretched dough, leaving a 1/2-inch border. Sprinkle about 1.5 cups of the cheese blend evenly over the sauce. If using ricotta, dot small spoonfuls (about 2 tablespoons total) over the top.

Bake

Slide the pizza onto the preheated stone and bake for 7–10 minutes, rotating once halfway if needed, until the crust is golden and cheese is bubbly with slight browning.

Finish

Remove pizza from oven, brush the crust lightly with 1/2 teaspoon olive oil, sprinkle with a few torn basil leaves, and let rest 2–3 minutes before slicing. Repeat assembly for second pizza.

Serve

Slice into 8 wedges. Serve hot, offering extra parmesan and red pepper flakes at the table.