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Newton Special Pizza Recipe

Name: Newtown Road Italian Deli & Pizzas Newton Special Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 7 g active dry yeast; 300 ml warm water (about 105–115°F / 40–46°C); 400 g all-purpose flour; 1.5 tsp fine sea salt; 1 tbs olive oil; 1 tsp sugar; 400 g crushed tomatoes (canned); 2 count garlic cloves, minced; 1 tbs olive oil; 1 tsp dried oregano; 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 250 g mozzarella cheese, shredded; 80 g pepperoni, thinly sliced; 80 g fresh mushrooms, sliced; 0.5 count red onion, thinly sliced; 0.5 count green bell pepper, thinly sliced; 40 g black olives, sliced; 8 count fresh basil leaves (for finishing); 15 g grated Parmesan (optional); 1 tbs olive oil (for brushing)

Inspired by Newtown Road Italian Deli & Pizza

Time2h

Serves2

Six toppings.

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Ingredients

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Dough

1/4 oz (7 g) Active dry yeast

1 1/4 cup (300 ml) warm water (about 105–115°F / 40–46°C)

14 1/8 oz (400 g) 00 bread flour

1 1/2 tsp fine sea salt

1 tbs olive oil

1 tsp sugar

Sauce

14 1/8 oz (400 g) crushed tomatoes (canned)

2 count Garlic cloves, minced

1 tbs olive oil

1 tsp Dried oregano

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Red pepper flakes

Cheese & Toppings (Six Toppings)

8.82 oz (250 g) Mozzarella cheese, shredded

2.82 oz (80 g) pepperoni, thinly sliced

2.82 oz (80 g) fresh mushrooms, sliced

1/2 count Red onion, thinly sliced

1/2 count green bell pepper, thinly sliced

1.41 oz (40 g) Black olives, sliced

8 count fresh basil leaves (for finishing)

0.53 oz (15 g) grated Parmesan (optional)

1 tbs olive oil (for brushing)

Method

Dough

Activate yeast

In a small bowl, stir the sugar into the warm water. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 6–7 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1–1.5 hours, until doubled in size.

Shape

Punch down the risen dough and turn onto a floured surface. For one large pizza (approx. 12–14 inch), shape into a ball and let rest 10 minutes. Then stretch or roll into a 12–14 inch round, leaving a slightly thicker edge for the crust.

Sauce

Cook sauce

While dough is resting, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes. Stir and simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning.

Cool

Remove sauce from heat and let cool slightly so it doesn't make the dough soggy when assembled.

Cheese & Toppings (Six Toppings)

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that and preheat similarly.

Assemble pizza

Lightly dust a pizza peel or another inverted baking sheet with flour or semolina. Transfer the shaped dough to the peel. Brush the outer 1/2 inch rim with 1 tablespoon olive oil. Spread 3/4 to 1 cup (approx. 180–240 g) of the cooled tomato sauce evenly over the dough, leaving the rim exposed. Sprinkle about 200 g of the shredded mozzarella across the sauce, reserving a small handful for finish. Arrange the six toppings evenly: pepperoni, mushrooms, red onion, green bell pepper, black olives, and an optional sprinkle of additional Parmesan.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until the crust is puffed and golden and cheese is bubbling with some brown spots. Oven times vary; check after 7 minutes if your oven runs hot.

Finish

Remove pizza from oven. Scatter fresh basil leaves and the reserved handful of mozzarella and grated Parmesan over the hot pizza. Let rest 2–3 minutes, then slice and serve.