Louie’s Pizza Recipe

Activate yeast

In a small bowl combine warm water (105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant. If it does not foam, discard and start with fresh yeast.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add the activated yeast mixture and 2 tablespoons of the olive oil. Mix on low speed (or stir with a wooden spoon) until the dough comes together, about 2–3 minutes.

Knead

If using a stand mixer, increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic and pulls away from the bowl. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and slightly springy.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled in size, about 1.5–2 hours. For more flavor, refrigerate 12–72 hours (cold ferment) after the initial 30–45 minute rest; bring back to room temp before shaping.

Divide and rest

Punch the dough down and divide into two equal portions. Shape each portion into a tight ball. Cover and let rest 20–30 minutes to relax the gluten for easier stretching.

Shape crusts

Preheat oven to highest setting (475–550°F / 245–290°C) with pizza stone or inverted baking sheet on middle rack for at least 45 minutes. Lightly dust pizza peels or baking sheets with cornmeal/semolina. Using your fingers, press and stretch each dough ball from the center outward, leaving a slightly thicker rim to form the crust. Aim for a 12" round. Avoid overworking the edge to keep it airy.

Sauté garlic

In a medium saucepan, warm 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant; do not let it brown.

Combine and simmer

Add the crushed canned tomatoes and tomato paste to the pan, stirring until well combined. Stir in dried oregano, dried basil, sugar, kosher salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer over medium-low heat.

Reduce and cool

Simmer the sauce gently, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened and the flavors meld. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on pizza (hot sauce will make dough soggy).

Preheat and prepare

Ensure oven and pizza stone or inverted baking sheet are preheated to the highest setting for at least 45 minutes. Have cornmeal-dusted peel or baking sheet ready to transfer the assembled pizza.

Sauce the dough

Using a ladle, place about 3/4 to 1 cup of cooled Louie’s sauce in the center of each 12" stretched dough. Using the back of the ladle, spread sauce outward in a thin, even layer, leaving a 1/2–3/4" rim for the crust. Adjust amount of sauce slightly to preference but avoid over-saucing.

Add cheese and toppings

Evenly distribute 3 cups shredded low-moisture mozzarella over each pizza. If using fresh sliced mozzarella, place slices sparingly to avoid excess moisture (about 4 oz per pizza). Sprinkle about 1–2 tablespoons grated Pecorino Romano over the top. Add any optional toppings (pepperoni, cooked sausage, mushrooms, peppers, onions) ensuring meats are pre-cooked and vegetables are lightly sautéed or drained to avoid excess moisture.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake at the highest oven temperature for 8–12 minutes, rotating once halfway through, until the crust is blistered and golden and cheese is melted and lightly browned in spots. Baking time varies with oven temperature and stone heat—watch closely the first time.

Finish

Remove pizza from oven and let rest 1–2 minutes. Drizzle a little olive oil around the crust, scatter fresh basil leaves over the top, and finish with a light grate of Pecorino Romano if desired. Slice and serve hot.