14" One Topping Pizza Pick Up Special Recipe

Activate yeast

In a small bowl combine warm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine 3.5 cups flour and 2 tsp salt. Make a well and add the activated yeast mixture and 2 tbsp olive oil.

Mix until the dough comes together, then turn onto a lightly floured surface and knead 7–10 minutes until smooth and elastic. (If using a stand mixer, knead with a dough hook 5–7 minutes.) Add small additional amounts of flour if dough is excessively sticky.

Shape dough into a ball, lightly oil the exterior, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

After rising, punch dough down, transfer to a lightly floured surface and let rest 5–10 minutes. Then stretch or roll dough to a 14-inch round approximately 1/4 inch thick, leaving a slightly thicker edge for the crust.

While dough rises, make the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant, careful not to brown.

Add crushed tomatoes, tomato paste, dried oregano, dried basil, 1/2 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning; remove from heat and let cool to warm.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating; otherwise use a pizza pan or sheet. Preheat at least 30 minutes for best results.

Prepare your chosen topping: if using pepperoni it’s ready; for sausage cook and drain; for mushrooms or peppers, sauté briefly to remove excess moisture; slice onions thinly.

Shred the mozzarella if not pre-shredded and measure 3 cups. Have Parmesan and red pepper flakes ready for finishing.

Prepare the baking surface: sprinkle 2 tsp cornmeal or semolina on a pizza peel or pan to prevent sticking. Lightly oil the pan or brush a thin layer of olive oil around the dough edge for a golden crust.

Transfer the stretched 14-inch dough to the prepared peel or pan. Spread an even layer of the warmed sauce over the dough leaving about a 1/2–3/4-inch rim for the crust (about 3/4–1 cup sauce, depending on preference).

Evenly distribute the 3 cups shredded mozzarella over the sauce.

Scatter your 1 cup of chosen topping evenly across the pizza so every slice has topping.

If using a pizza stone, slide pizza onto the stone; if using a pan, place pan in the preheated oven. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway if your oven has hot spots, until cheese is melted, bubbly and crust is golden brown and cooked through.

Remove pizza from oven. Let rest 3–5 minutes before slicing to allow cheese to set slightly. Sprinkle grated Parmesan and red pepper flakes to taste, if desired.

Slice into 12 slices. Serve hot. This 14-inch pizza yields approximately 12 slices and feeds 3–4 people.