Bakery Pizza Recipe

Activate yeast & mix

In a large mixing bowl or the bowl of a stand mixer, combine warm water, instant dry yeast, and sugar. Stir and let sit 3–5 minutes until foamy (if no foam after 7 minutes, yeast may be inactive—start over).

Add 2 tablespoons olive oil, 1 teaspoon salt, and about 3 cups of the flour. Mix with a wooden spoon or dough hook on low until a shaggy dough forms. Add remaining flour 1/4 cup at a time as needed until dough pulls away from the bowl but remains slightly tacky (total ~3.5–4 cups).

Knead the dough: by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or in a stand mixer with the dough hook on medium speed for 6–8 minutes.

Lightly oil a clean bowl with the additional 1 tablespoon olive oil. Place dough in bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

After rising, punch dough down and divide into two equal portions for two 12-inch bakery-style pizzas or keep whole for one large baker pizza. Shape into rounds and let rest 15 minutes covered to relax the gluten before stretching.

While dough rises, make the tomato sauce. In a medium bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if desired. Stir until smooth and taste-adjust seasoning. Set aside at room temperature; the sauce does not need to be cooked for this bakery-style pizza.

If you prefer a thicker spreadable sauce (typical for bakery pizzas), simmer the sauce in a small saucepan over medium-low heat for 10–12 minutes, stirring occasionally, until slightly reduced. Cool slightly before using.

Preheat oven to 475°F (245°C). If using a pizza stone, place it on the middle rack and preheat at least 30 minutes. Alternatively, use a rimmed baking sheet turned upside down and preheat it in the oven. Lightly dust a pizza peel or an inverted baking sheet with the cornmeal/semolina.

Stretch or roll one dough portion on a lightly floured surface to a 12-inch round with a slightly thicker 1/2–3/4-inch edge for a bakery-style crust. Transfer to the prepared peel or inverted baking sheet dusted with cornmeal.

Brush the dough edge lightly with olive oil to promote browning. Spread a thin, even layer of tomato sauce over the dough leaving the edge bare (about 1/2-inch border). Use more sauce for a pronounced bakery style but avoid sogginess.

Layer cheeses: sprinkle 1.5 cups shredded mozzarella evenly, then scatter half the provolone and 2 tablespoons grated parmesan. Arrange pepperoni slices (about 15) evenly, then distribute bell pepper, red onion, and mushrooms. Finish with remaining mozzarella and provolone so cheese covers toppings and edges slightly.

Transfer the pizza to the preheated stone or hot inverted sheet. Bake 10–14 minutes until crust is golden brown and cheese is bubbly with slight browning. Rotate halfway if your oven has hot spots.

If making two pizzas, repeat assembly and bake the second one. For a thicker bakery loaf-style pizza, bake at 425°F (220°C) on a sheet pan for 18–22 minutes until internal crumb and cheese are set.

Remove pizza from oven and immediately brush the crust with the softened garlic butter for a glossy, savory finish. Sprinkle remaining 2 tablespoons grated parmesan over the top if desired and scatter fresh basil leaves.

Let pizza rest on a wire rack or cutting board for 3–5 minutes to set the cheese. Slice into 8 or 10 pieces and serve hot with optional crushed red pepper flakes.