Jon & Vinny's - Fairfax Recipe

Mix and autolyse

In a large bowl or stand mixer, combine the 00 flour and bread flour. Stir in the warm water until a shaggy dough forms; no salt or yeast yet. Let rest (autolyse) for 20 minutes to hydrate the flour.

Add yeast, salt and oil

After autolyse, sprinkle the instant yeast across the dough, add the sea salt and 2 tablespoons olive oil. If using a stand mixer, mix on low with the dough hook for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. By hand: fold and knead in the bowl for 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough in it, cover tightly with plastic wrap or a damp towel, and let rise at room temperature for 60–90 minutes, or until roughly doubled. For more flavor, you may refrigerate overnight (8–24 hours) — bring to room temperature 1 hour before shaping.

Divide and bench rest

Turn the dough onto a lightly floured surface. Divide into two equal portions for two 12–14" pizzas (approx. 10–12 oz each). Shape each into a tight ball by folding edges underneath. Place on a floured tray, cover, and bench rest 30–45 minutes.

Preheat oven

Place a pizza stone or steel on the top third of your oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to ensure the stone/steel is thoroughly heated. If using a pizza oven, follow manufacturer recommendations.

Make the sauce while the dough is resting: Pour the crushed San Marzano tomatoes into a bowl. Add the grated garlic, 1 teaspoon olive oil, 1 teaspoon salt, 1/2 teaspoon dried oregano and 1/4 teaspoon sugar if desired. Stir gently to combine; keep sauce slightly loose (not cooked) — Jon & Vinny’s style is simple, bright tomato. Taste and adjust salt.

Prepare cheese and basil

Tear the fresh mozzarella into pieces about the size of a walnut and let drain on paper towel for 5–10 minutes to remove excess moisture. Stack basil leaves and tear some by hand to release aroma; keep the rest whole for finishing.

Shape and top

On a well-floured surface or floured pizza peel, gently stretch one dough ball into a 12–14" round by pressing from center outward, leaving a slightly thicker rim. Transfer to the peel dusted with semolina or flour. Spoon 4–5 tbs of tomato sauce onto the center and spread in a thin, even layer leaving a 1" border. Distribute half the torn mozzarella evenly, sprinkle 1 tablespoon grated pecorino, and add a few torn basil pieces. Finish with a light drizzle (~1/2 tsp) of olive oil and a pinch of red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone/steel and bake 6–9 minutes (or less in hotter ovens/pizza ovens) until the crust is blistered and golden, cheese is melted and slightly browned. Rotate once midway if your oven has uneven heat. Keep an eye after 5 minutes.

Finish and serve

Remove the pizza with a peel, scatter remaining fresh basil leaves whole across the top, sprinkle remaining pecorino if desired, and finish with a final drizzle of olive oil (~1/2 tsp). Let rest 1–2 minutes, slice, and serve hot.