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10" Two Toppings Pizza & Bottled Of Water Lunch Recipe

Name: Pacifica Pizzas 10" Two Toppings Pizza & Bottled Of Water Lunch Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 3 cups All-purpose flour; 1 cups Warm water; 1 tsp Active dry yeast; 1 tsp Granulated sugar; 1 tsp Salt; 1 tbs Olive oil; 2 tsp Semolina or cornmeal (for dusting); 3 tbs Canned crushed tomatoes; 1 tsp Tomato paste; 1 tsp Garlic, minced; 1 tsp Dried oregano; 0.25 tsp Salt; 0.125 tsp Black pepper; 1.5 cups Shredded mozzarella cheese; 20 to taste Pepperoni slices; 0.5 cups Sliced mushrooms; 0.5 cups Sliced bell pepper; 0.25 cups Red onion, thinly sliced; 0.5 cups Cooked Italian sausage, crumbled; 0.25 cups Black olives, sliced; 6 to taste Fresh basil leaves; 1 tsp Crushed red pepper flakes; 2 tbs Grated Parmesan cheese; 1 unit Bottled water (individual)

Inspired by Pacifica Pizza

Time1h 30m

Serves1

Make 10" Two Toppings Pizza & Bottled Of Water Lunch Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pizza - dough & base

3 cups 00 bread flour

1 cups Warm water

1 tsp Active dry yeast

1 tsp granulated sugar

1 tsp Celtic sea salt

1 tbs olive oil

2 tsp Semolina or cornmeal (for dusting)

Pizza - sauce & cheese

3 tbs Canned crushed tomatoes

1 tsp Tomato paste

1 tsp Garlic, minced

1 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 1/2 cups Shredded mozzarella cheese

Pizza - toppings (choose two)

20 to taste Pepperoni slices

1/2 cups Sliced mushrooms

1/2 cups Sliced bell pepper

1/4 cups Red onion, thinly sliced

1/2 cups Cooked Italian sausage, crumbled

1/4 cups Black olives, sliced

6 to taste Fresh basil leaves

Finish & serve

1 tsp Crushed red pepper flakes

2 tbs Grated Parmesan cheese

1 unit Bottled water (individual)

Method

Pizza - dough & base

Activate yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Make dough

In a large bowl combine flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a bowl, place the dough ball in it, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape 10-inch crust

Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Punch down the risen dough and roll or stretch into a 10-inch round on a piece of parchment dusted with semolina or cornmeal to prevent sticking. Form a slightly thicker edge for the crust.

Pizza - sauce & cheese

Prepare sauce

In a small bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth. Taste and adjust seasoning as needed.

Assemble pizza base

Spread about 3 tablespoons of the sauce evenly over the stretched 10-inch dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce.

Pizza - toppings (choose two)

Select two toppings from the toppings section. Distribute chosen toppings evenly over the cheese. Example combos: 20 pepperoni slices and 1/2 cup sliced mushrooms; or 1/2 cup cooked sausage and 1/2 cup sliced bell pepper. Avoid overloading so the 10-inch pizza bakes evenly.

Bake & finish

Bake

Slide the parchment with the assembled 10-inch pizza onto the preheated stone or baking sheet. Bake for 10–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and lightly browned.

Finish

Remove pizza from oven and transfer to a cutting board. Sprinkle grated Parmesan and crushed red pepper flakes over the hot pizza. Add fresh basil leaves if using.

Serve

Slice into 6–8 slices. Plate with one chilled individual bottled water per serving. One 10-inch pizza with two toppings plus bottled water constitutes one lunch special serving.