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Manager's Special Recipe

Name: Pacifica Pizzas Manager's Special Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 4 cups All-purpose flour; 1.5 cups Warm water; 2.25 tsp Active dry yeast; 1 tsp Granulated sugar; 1.5 tsp Salt; 2 tbs Olive oil; 1.25 cups Canned crushed tomatoes; 2 tbs Tomato paste; 2 tsp Garlic (minced); 1 tsp Dried oregano; 0.5 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 3 cups Shredded low-moisture mozzarella; 40 pieces Pepperoni (sliced); 1 cup Sliced mushrooms; 1 cup Sliced bell pepper; 0.5 cup Sliced red onion; 1 cup Cooked Italian sausage (crumbled); 0.5 cup Sliced black olives; 0.25 cup Fresh basil (chiffonade); 2 tbs Cornmeal (for dusting); 1 tbs Olive oil (for brushing crust); 1 tsp Red pepper flakes (optional)

Inspired by Pacifica Pizza

Time2h

Serves3

16" pizza with any 2 toppings.

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Ingredients

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Dough & Base (16-inch pizza)

4 cups 00 bread flour

1 1/2 cups Warm water

2 1/4 tsp Active dry yeast

1 tsp granulated sugar

1 1/2 tsp Celtic sea salt

2 tbs olive oil

Sauce

1 1/4 cups Canned crushed tomatoes

2 tbs Tomato paste

2 tsp Garlic (minced)

1 tsp Dried oregano

1/2 tsp Dried basil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil

Cheese

3 cups Shredded low-moisture mozzarella

Toppings (choose any 2)

40 pieces Pepperoni (sliced)

1 cup Sliced mushrooms

1 cup Sliced bell pepper

1/2 cup Sliced red onion

1 cup Cooked Italian sausage (crumbled)

1/2 cup Sliced black olives

1/4 cup Fresh basil (chiffonade)

Finishing

2 tbs Cornmeal (for dusting)

1 tbs Olive oil (for brushing crust)

1 tsp Red pepper flakes (optional)

Method

Dough & Base (16-inch pizza)

Activate yeast

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

Mix dough

In a large bowl or stand mixer bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a dough hook or wooden spoon until it forms a shaggy dough, about 3–5 minutes by mixer or 6–8 minutes by hand.

Knead

Knead the dough on a lightly floured surface (or with the mixer) for 6–8 minutes until smooth and elastic. If too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place dough inside, turn once to coat, cover with plastic wrap or a clean towel, and let rise in a warm draft-free area for 60–75 minutes, or until doubled in size.

Shape

Punch down the dough and transfer to a lightly floured surface. Shape into a 16-inch round by pressing with fingertips and stretching, or roll with a rolling pin to about 1/4-inch thickness, leaving a slightly thicker rim for the crust. If dough resists, let rest 10 minutes and continue shaping.

Sauce

Make quick sauce

While dough rises, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Stir until well blended. Taste and adjust seasoning. No cooking required for a simple pizza sauce; rest at room temperature until ready to use.

Assemble & Bake

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven doesn't reach 500°F, preheat to its maximum.

Prepare peel or pan

Lightly dust a pizza peel or the back of a baking sheet with 2 tablespoons cornmeal. Transfer the shaped dough to the peel/pan, adjusting so it's centered.

Sauce the crust

Spread about 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving a 1-inch border for the crust.

Add cheese and toppings

Sprinkle 3 cups shredded mozzarella evenly over the sauce. Choose any two toppings from the toppings section (for example: 40 slices pepperoni and 1 cup sliced mushrooms). Distribute toppings evenly. If using raw toppings that release moisture (mushrooms, onions, bell peppers), pat them dry first to avoid soggy pizza.

Bake

Slide the pizza onto the preheated stone or sheet. Bake for 8–12 minutes, rotating once at halfway, until the crust is golden and cheese is bubbly and slightly browned. Thin ovens and higher temperatures will be closer to 8 minutes; lower temps may take up to 12.

Finish

Remove pizza from oven. Brush the crust with 1 tablespoon olive oil. Sprinkle fresh basil if using and red pepper flakes to taste. Let rest 3–5 minutes before slicing to allow the cheese to set.