Primo Classic Mondo Recipe

Activate and combine

In a large bowl or the bowl of a stand mixer, whisk together the warm water (about 105–115°F / 40–46°C), sugar and yeast. Let sit 5–7 minutes until foamy. Add the flour and salt; if using a stand mixer, attach the dough hook and mix on low to combine.

Knead

Add the olive oil and knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic, or knead in the mixer for 6–8 minutes on medium-low speed. Dough should be slightly tacky but not sticky; add up to 1 tablespoon additional flour if excessively sticky.

First rise

Lightly oil a large bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

Gently punch down the dough and transfer to a floured surface. Divide into two equal portions for two 10–12" thin-crust pizzas or keep whole for one large. Shape each portion into a tight ball and let rest, covered, 15–20 minutes to relax the gluten before stretching.

While the dough rises, make the sauce. Mince the garlic finely (or smash). In a small bowl, combine crushed tomatoes, minced garlic, dried oregano, dried basil, sugar, salt, pepper and olive oil. Stir to combine and taste; adjust seasoning. No cooking required — this is a bright, classic pizza sauce.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes to 1 hour. If you have a pizza steel, use that and follow the same preheat time.

Stretch the dough

Working with one dough ball at a time, dust with a little flour or semolina. Use your fingertips to press from the center outward, leaving a slightly thicker rim. Stretch to a 10–12" round by hand or carefully use a rolling pin for a thinner crust. Transfer to a well-floured pizza peel or an inverted baking sheet dusted with semolina or cornmeal.

Sauce and cheese

Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving a 3/4" border. Scatter half of the mozzarella (about 5 oz) in even pieces over the sauce. Sprinkle about 2 tablespoons (1/8 cup) grated Parmesan over the top.

Add toppings

Arrange the pepperoni slices evenly over the cheese, then distribute the red onion and roasted red peppers. Sprinkle the crushed red pepper flakes evenly for a gentle heat.

Bake

Slide the pizza onto the preheated stone or steel. Bake for 7–10 minutes, rotating halfway through if your oven has hot spots, until the crust is golden and blistered and the cheese is melted and slightly browned. Baking time will vary based on oven and stone temperature.

Finish

Remove pizza from the oven. Drizzle the finishing teaspoon of olive oil over the top and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve.