Pizza Ob Recipe

Proof yeast

In a small bowl, combine warm water (1 cup), sugar (1 tsp) and instant dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with dough hook, whisk together flour (3 cups) and salt (1 tsp).

Add the foamy yeast mixture and olive oil (2 tbs) to the flour. Mix on low until combined, then increase speed and knead 5–7 minutes by machine (8–10 minutes by hand) until dough is smooth and slightly elastic. If dough seems too sticky, add up to 2 tbs more flour; if too dry add 1–2 tbs water.

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Punch down the dough and transfer to a lightly floured surface. For a single 12-inch pizza, gently stretch and shape into a 12-inch round. If using a baking sheet or pizza stone, prepare accordingly. Let rest 10 minutes if the dough resists stretching.

While the dough rises, make the sauce: in a small bowl combine crushed tomatoes (1 cup), tomato paste (1 tbs), minced garlic (1 clove), dried oregano (1 tsp), dried basil (1 tsp), olive oil (1 tsp), salt (1 tsp) and black pepper (1 tsp). Stir until smooth and taste; adjust seasoning. No cooking required for a quick fresh sauce.

Preheat oven (and pizza stone if using) to 500°F (260°C) for at least 30 minutes. If your oven maxes at 475°F, preheat fully and use highest setting.

Brush the shaped dough lightly with olive oil (1 tbs), leaving a small rim for the crust. Spread an even layer of the prepared sauce over the dough, about 1/2 to 3/4 cup depending on preference, leaving a 1/2-inch border.

Sprinkle shredded mozzarella (2 cups) evenly over the sauce. Distribute pepperoni slices (about 20) across the cheese, then scatter thinly sliced red onion (1/4 cup) and green bell pepper (1/4 cup). If you like heat, sprinkle crushed red pepper flakes (1/2 tsp) over the top.

Transfer the pizza to the preheated oven or onto the hot pizza stone. Bake for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbling and slightly browned.

Remove the pizza from the oven. Tear fresh basil leaves (6) and scatter on top. Optionally sprinkle grated Parmesan (2 tbs) and flaky sea salt (1/4 tsp). Let rest 2–3 minutes, slice, and serve.