Pizzaoki Recipe

Mix and proof

In a large mixing bowl or stand mixer bowl combine the warm water, sugar and yeast. Let sit 5 minutes until foamy. Add 2 tablespoons olive oil, 3 cups of the flour and the kosher salt. Mix (using dough hook or wooden spoon) until mostly combined, then add remaining flour 1 cup at a time until a soft, slightly tacky dough forms (you may not need all flour).

Knead

Knead by mixer on medium for 6–8 minutes or by hand on a lightly floured surface for 8–10 minutes until smooth and elastic. Dough should pass the windowpane test (stretch thin without tearing).

First rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1–1.5 hours. For more flavor, refrigerate 8–24 hours after initial rise for cold fermentation (bring to room temp 1 hour before shaping).

Divide and rest

Punch down dough and divide into 2 equal portions (about 14–16 ounces each). Form tight balls, place on a floured tray, cover and let rest 30–45 minutes at room temperature before shaping to relax the gluten.

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add canned tomatoes (crush by hand or with a spoon), dried oregano, salt, black pepper and red pepper flakes if using. Simmer gently 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly before using. Sauce should be fresh-tasting and slightly chunky — you want bright tomato flavor, not heavy, cooked-down sauce.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes so the stone is thoroughly hot. If you have a pizza steel, use it for best crispness.

Shape crust

On a lightly floured surface, gently press and stretch one dough ball into a 14–16 inch round, leaving a slightly thicker 1/2–3/4 inch rim. Avoid using a rolling pin to preserve air pockets. If dough resists, let it rest 5–10 minutes then continue.

Build the pizza

Lightly dust a pizza peel or inverted baking sheet with semolina or fine cornmeal (or flour). Transfer the stretched dough to the peel. Using the back of a spoon, spread 6–8 tablespoons (about 1/3–1/2 cup) of tomato sauce in a thin, even layer, leaving the rim exposed. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Add toppings: 20 pepperoni slices, half the mushrooms, 1/4 cup red onion, and 1/4 cup roasted red pepper. Sprinkle 2 tablespoons grated Parmesan. Drizzle 1/2 tablespoon olive oil over the crust edge and a light brush on the center edges.

Bake

Slide the pizza onto the preheated stone/steel. Bake 7–10 minutes at 500–550°F, rotating halfway, until crust is blistered with charred spots and cheese is melted and bubbling. Baking time will vary with oven temperature and stone; watch for quick browning.

Finish

Remove pizza to a cutting board. Immediately scatter fresh basil leaves, a pinch of flaky sea salt, a drizzle (about 1/2 tsp) of extra-virgin olive oil, and sprinkle crushed red pepper to taste. Let rest 2–3 minutes before slicing. Repeat shaping, topping and baking for the second pizza using remaining ingredients.

Slice each pizza into 8 large slices and serve hot. Offer extra grated Parmesan, crushed red pepper and fresh basil on the side. Store leftover pizza wrapped in foil in the refrigerator up to 3 days; reheat in a hot oven or skillet to preserve crust crispness.