Round Table Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine all-purpose flour, optional bread flour, and kosher salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by mixer on medium speed or by hand for 6–8 minutes until the dough is smooth and elastic. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add up to 1 tablespoon water.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Punch and rest

Punch down the dough to release gas, divide into one 12–14" pizza or two smaller pizzas (this recipe yields one large Round Table–style pan pizza). Shape into a tight ball, cover, and let rest 15–20 minutes to relax the gluten before shaping.

Make the sauce while dough rises. In a small saucepan over low heat, warm 1 tablespoon olive oil and sauté minced garlic 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir until combined. Add dried oregano, dried basil, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat and prepare pan

Place a pizza stone or baking sheet in the oven and preheat to 475°F (246°C) for at least 30 minutes. If making a pan-style pizza like Round Table, lightly oil a 14-inch pizza pan or round cake pan and dust with cornmeal or semolina.

Shape dough

On a lightly floured surface, press or roll the rested dough into a 12–14" round, or stretch to fit your prepared pan, leaving a slightly thicker edge for crust. Transfer dough to the oiled, cornmeal-dusted pan, pressing to the edges.

Sauce and cheese

Spread an even layer of the cooled pizza sauce over the dough, leaving a 1/2" rim. Sprinkle shredded low-moisture mozzarella evenly over the sauce, covering to your preference.

Add toppings

Arrange pepperoni slices evenly over the cheese (about 30–40 slices for full coverage). Distribute cooked crumbled sausage, mushrooms, and green pepper (if using). Sprinkle grated Parmesan and a light dusting of dried oregano over the top.

Bake

Place the pan on the preheated stone or baking sheet and bake at 475°F (246°C) for 12–16 minutes, or until the crust is golden-brown and cheese is bubbly and slightly browned. If using a very hot stone and thin crust, check at 8–10 minutes.

Finish

Remove pizza from oven and brush the crust edge lightly with 1 tablespoon olive oil. Let rest 3–5 minutes, then slice and serve.