Sirrico's Pizza Recipe

activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or with the mixer on medium-low for 6–8 minutes, until the dough is smooth and elastic.

first rise

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

shape

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let the dough rest 15–20 minutes, covered, to relax the gluten before shaping.

While the dough is rising, make the sauce. In a blender or food processor, add the canned whole tomatoes (with their juices), peeled garlic cloves, dried oregano, salt, pepper, and 1 tablespoon olive oil. Pulse briefly until you have a slightly chunky purée — not completely smooth. Taste and adjust salt/pepper. Do not cook the sauce; this fresh-style sauce will be applied raw to the pizza.

preheat oven

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

shape and assemble

On a lightly floured surface, stretch or roll each dough ball into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the dough to a pizza peel dusted with semolina or cornmeal (or a piece of parchment). Spread about 3/4 cup of the prepared sauce evenly over each dough, leaving a 1/2-inch rim. Distribute half of the shredded/torn mozzarella across each pizza. Dot spoonfuls (about 1/2 cup total per pizza) of ricotta in small mounds over the cheese. Arrange pepperoni slices evenly on top. Sprinkle 1/2 tablespoon grated parmesan and 1/4 teaspoon crushed red pepper flakes per pizza, if using.

bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–9 minutes, rotating halfway through if your oven has hot spots, until the crust is golden and blistered and the cheese is bubbling and slightly browned in spots. Bake time may vary 5–12 minutes depending on oven temperature and pizza thickness.

finish

When the pizza comes out of the oven, drizzle about 1 teaspoon olive oil over the top, scatter fresh basil leaves, and sprinkle the remaining 1/4 teaspoon crushed red pepper flakes if desired. Let rest 2–3 minutes. If using optional garnishes, tear fresh oregano or extra basil and sprinkle with a pinch (1/4 tsp) of sea salt across the pies.