Specialty Pizzas Recipe

Activate yeast

In a small bowl, stir warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine 3 cups of the flour and salt. Make a well, add yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Add remaining 0.5 cup flour as needed to make a slightly tacky but manageable dough.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium speed 6–8 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1–1.5 hours.

Divide & rest

Punch down dough, divide into two equal pieces. Shape each into a ball, place on a floured surface, cover and let rest 20–30 minutes before shaping.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine.

Add dried oregano, dried basil, salt, black pepper and red pepper flakes. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 45 minutes so the stone/sheet is very hot.

Shape dough

Dust a pizza peel or work surface with cornmeal or semolina. Flatten one dough ball with your fingers, then stretch gently into a 12-inch round, leaving a slightly thicker rim. Avoid using a rolling pin if you want more airy crust.

Sauce & cheese

Spread about 3/4 cup tomato sauce over the dough, leaving a 1/2–3/4-inch border. Sprinkle ~2 cups shredded mozzarella evenly, then 2–3 tbsp grated parmesan.

Add toppings (standard)

Distribute chosen standard toppings evenly: pepperoni (approx. 20 slices), bell pepper (~1/2 cup), red onion (~1/4 cup), mushrooms (~1/2 cup), black olives (~1/4 cup). Keep heavier items light to ensure even baking.

Bake

Slide pizza onto the hot stone or baking sheet. Bake 8–10 minutes until crust is deep golden and cheese is bubbling and slightly browned. Rotate once halfway for even coloring if necessary.

Finish

Remove pizza, brush the crust edge with a little extra-virgin olive oil, sprinkle with additional grated parmesan if desired. Let rest 2–3 minutes, then slice and serve.

Prosciutto & Arugula (after baking)

Top a baked pizza with 6 slices prosciutto and 2 cups fresh arugula. Drizzle 1 tbsp extra-virgin olive oil and scatter fresh basil leaves. Slice and serve immediately.

Fig & Goat Cheese

After baking, dot the pizza with 2 tbsp fig jam, crumble 1/2 cup goat cheese over the top and finish with a few basil leaves or arugula. Serve warm.

BBQ Chicken

For a BBQ chicken pizza, swap tomato sauce for 1/4 cup barbecue sauce per pizza, top with 1 cup shredded cooked chicken, 1.5–2 cups mozzarella, and 1/4 cup red onion slices. Bake following the standard bake time. After baking, drizzle a little extra BBQ sauce and garnish with chopped cilantro or basil.

If using a pizza stone, let it cool completely before cleaning. Wipe with a dry brush and warm water; avoid soap. Store extra dough balls lightly oiled in the fridge up to 48 hours or freeze for longer storage.