Choice Of 4 Pizzas Recipe

Activate yeast & combine

In a large mixing bowl or stand mixer bowl, combine warm water (4 cups) with sugar (2 tbsp) and sprinkle the instant yeast (4 tsp) across the surface. Let sit 3–5 minutes until foamy. Add olive oil (4 tbsp).

Mix dough

Add 8 cups flour and 2 tsp salt to the yeast mixture. If using a stand mixer, fit with dough hook and mix on low until dough comes together, then increase to medium and knead 6–8 minutes until smooth and elastic. If mixing by hand, stir to form a shaggy dough, turn onto floured surface and knead 10–12 minutes.

First rise

Lightly oil a large bowl, place dough in bowl, turn to coat with oil, cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–90 minutes.

Portion dough

Punch down the risen dough and divide into 4 equal portions (about 10–12 oz each). Shape each portion into a tight ball. Place on a floured tray, cover and rest 20–30 minutes to relax the gluten before shaping.

Heat 2 tbsp extra-virgin olive oil in a saucepan over medium heat. Add minced garlic (3 cloves) and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes (28 oz), 1 tsp oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper and 0.5 tsp red pepper flakes (optional). Stir, lower heat to a simmer and cook 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/pepper. Cool slightly before using.

Preheat oven

If using a pizza stone, place it on the center rack and preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat to 475–500°F (245–260°C).

Shape crusts

On a lightly floured surface or parchment, take one dough ball and press from center outward with fingers to make a 10–12" round leaving a slightly thicker rim. Use a rolling pin if preferred. Dust a pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

Pizza 1 — Classic Margherita

Spread about 3/4 cup tomato sauce over the shaped dough leaving a 1/2" rim. Sprinkle 1 1/2 cups shredded mozzarella evenly, and dot with 2 tbsp grated Parmesan. Bake 8–12 minutes (depending on oven) until crust is golden and cheese is bubbling. Immediately top with fresh basil leaves (about 1/4 cup) and drizzle 1/2 tbsp olive oil. Slice and serve.

Pizza 2 — Pepperoni & Mushroom

Spread 3/4 cup tomato sauce, sprinkle 1 1/2 cups mozzarella, distribute 1 cup pepperoni slices and 1/2–1 cup sliced mushrooms evenly. Sprinkle 1–2 tbsp grated Parmesan if desired. Bake 8–12 minutes until crisp and golden. Remove and let rest 2 minutes before slicing.

Pizza 3 — Meat Lover's (Sausage & Prosciutto finish)

Spread 3/4 cup tomato sauce, top with 1 1/2 cups mozzarella, scatter 1 cup cooked Italian sausage. Bake 8–12 minutes until bubbly. After baking, top with torn prosciutto slices (3 slices) and a handful of arugula (1/2 cup) if desired. Drizzle lightly with olive oil.

Pizza 4 — White Ricotta & Veg

Do not use tomato sauce. Brush the dough lightly with 1 tbsp olive oil, spread dollops of fresh ricotta (1/4 cup) and scatter 1 1/2 cups shredded mozzarella. Top with sliced mushrooms (1/2 cup), halved cherry tomatoes (1/2 cup), sliced red onion (1/4 of onion), and black olives (1/4 cup). Sprinkle 2 tbsp grated Parmesan. Bake 8–12 minutes until cheese is melted and crust browned. Finish with a handful of fresh basil or arugula and a drizzle of balsamic glaze if using.

Baking notes & checks

Baking time depends on oven temperature and thickness. Look for a blistered, golden crust and bubbling, slightly browned cheese. Rotate pizzas halfway through bake if your oven has hot spots. Use a pizza peel or spatula to remove pizzas to a cutting board and let rest 2–3 minutes before slicing.

Slice pizzas into 6–8 slices each. Offer extra Parmesan, red pepper flakes, and olive oil at the table. Store leftover pizza tightly wrapped in the refrigerator for up to 3 days and reheat in a hot oven or skillet to preserve crispness.