Pizzolato Recipe

Bloom the yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and pour in the foamy yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon or dough hook until the dough comes together.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed 6–7 minutes. Add a teaspoon of water or a tablespoon of flour as needed to reach a tacky but not sticky consistency.

First rise

Lightly oil a clean bowl, 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 1 to 1¼ hours.

Shape and rest

Gently punch down the dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.

Warm 1 tbsp olive oil in a small saucepan over medium-low heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed canned tomatoes, 1 tsp dried oregano, 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Stir to combine.

Simmer gently 12–15 minutes until slightly thickened, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly before assembling pizza.

Preheat oven and prepare peel/pan: If you have a pizza stone or steel, place it on the center rack and preheat oven to 500–550°F (260–288°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C) and lightly oil the sheet; sprinkle with 1 tbsp cornmeal or semolina to prevent sticking.

Stretch the dough: On a lightly floured surface (or on a floured pizza peel if using a stone), gently press and stretch one dough ball into a 10–12-inch round, leaving a slightly thicker rim. Do not press out all the air—leave some bubbles for texture. If the dough resists, let it rest 5 more minutes and continue.

Dust your peel or pan with a bit of cornmeal/semolina to help transfer the pizza. Transfer the stretched dough to the peel or prepared baking sheet.

Sauce and cheese: Spoon 1/2 of the prepared tomato sauce evenly over the dough, leaving the rim bare. Tear or arrange half of the fresh mozzarella evenly across the pizza. Sprinkle about 2 tbsp of the grated Parmesan/Pecorino.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes at 500–550°F (for stone) or 10–14 minutes at 475°F (for sheet), until crust is golden and blistered in spots and cheese is melted and bubbling. Rotate halfway if your oven has hot spots.

Finish: Remove the pizza from the oven. Drizzle with ~1/2 tbsp finishing olive oil, scatter fresh basil leaves over the top, and sprinkle a light pinch (~1/8–1/4 tsp) of coarse sea salt. Let rest 2–3 minutes before slicing.

Repeat with the second dough ball for the second pizza.