Choice Of 2 Pizzas Recipe

Activate and mix dough

In a large mixing bowl or stand mixer bowl combine warm water (about 105–110°F/40–43°C), sugar and instant dry yeast. Stir and let sit 5–7 minutes until foamy. Add olive oil, 3 cups of flour and salt. Mix with a wooden spoon or dough hook until combined.

Knead dough

If using stand mixer, switch to dough hook and knead 5–7 minutes on medium until a smooth elastic dough forms. If kneading by hand, turn dough onto a floured surface, add remaining flour as needed (up to 2 cups) and knead 8–10 minutes until smooth and slightly tacky but not sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions. Shape each into a tight ball, place on a lightly floured tray, cover and let rest 20–30 minutes to relax the gluten (this makes stretching easier).

Preheat oven and prepare pans

About 30 minutes before baking, place an oven rack in the lowest position and preheat oven to 500°F (260°C) or as hot as it will go. If using a pizza stone, place it on the rack while preheating. Sprinkle cornmeal or semolina on pizza peels or baking sheets to prevent sticking.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, dried basil, salt, pepper and sugar (if using). Stir and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and cool slightly before using.

Stretch the dough

On a lightly floured surface, press one dough ball into a flat disc, then use your hands to stretch into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a cornmeal-dusted pizza peel or inverted baking sheet.

Add base sauce and cheese

Spread about 3/4 cup of the prepared tomato sauce over the pizza, leaving the edge clear. Sprinkle about 2 cups shredded mozzarella evenly, and a light scattering (about 2 tablespoons) of grated Parmesan. Brush the exposed crust lightly with olive oil.

Top Pizza A (Margherita)

For Pizza A, arrange half of the fresh sliced mozzarella (about 4 oz) in even rounds over the shredded mozzarella. Dot with a few fresh basil leaves (reserve most of the basil for finishing after baking). Optionally sprinkle a pinch of crushed red pepper. Bake immediately.

Top Pizza B (Pepperoni & Mushroom)

For Pizza B, distribute half the shredded mozzarella on the second stretched crust, then top with pepperoni slices (about 20 per pizza), sliced mushrooms and thin red onion. Sprinkle a little grated Parmesan and brush crust with olive oil. Bake immediately.

Bake

Slide pizza onto the preheated stone or place baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and thickness.

Remove pizzas from oven. For Margherita, immediately scatter remaining fresh basil leaves on top. For both pizzas, drizzle a small amount (about 1/2 tsp) of extra virgin olive oil or truffle oil if desired. Add fresh arugula or basil for garnish and a light sprinkle of red pepper flakes to taste. Let rest 2–3 minutes, slice and serve.