Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pizza Dough & Assembly
Side — Garlic Parmesan Breadsticks (serves as example side)
Method
Pizza Dough & Assembly
- 1
Make the dough
In a large bowl, whisk together 3 cups flour, 1 tsp instant dry yeast, and 1 tsp fine sea salt. Make a well in the center.
- 2
Warm 1 cup water to about 105–115°F (40–46°C). Add the warm water and 1 tbsp olive oil to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour total. Alternatively, use a stand mixer with dough hook on medium for 4–5 minutes.
- 4
Shape into a ball, lightly oil the inside of the mixing bowl, place the dough ball back in, cover with a damp towel or plastic wrap, and let rise in a warm place for 45–60 minutes, until roughly doubled in size.
- 5
Preheat and prep
About 20 minutes before baking, preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or dust with 1 tbsp cornmeal/semolina.
- 6
Shape the 12-inch crust
Once risen, punch down the dough and transfer to a lightly floured surface. Roll or stretch the dough into a 12-inch round (about 1/4"–3/8" thick) leaving a slightly thicker edge for the crust. Transfer to a peel dusted with cornmeal or to your prepared baking sheet.
- 7
- 8
Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange your chosen topping (about 20 units — e.g., 18–24 pepperoni slices or a handful of sliced vegetables) evenly over the cheese. If using fresh basil, reserve to add after baking.
- 9
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until crust is golden and cheese is bubbly and slightly browned. Rotate once halfway through for even browning.
- 10
Remove the pizza from the oven. Let rest 2–3 minutes, then slice into 8 slices. If using fresh basil, scatter leaves on top and sprinkle optional red pepper flakes to taste.
Garlic Parmesan Breadsticks (Side)
- 11
Prepare breadstick dough
If you reserved dough for the side: take the remaining dough (about 1/2 cup worth) and roll into a small rectangle about 8x4 inches. If using store-bought dough, roll to similar size. Preheat oven to 400°F (205°C) if baking separately from pizza.
- 12
Cut the dough into 6–8 strips roughly 1" wide. Place strips on a parchment-lined baking sheet or lightly oiled pan.
- 13
Make garlic butter
In a small bowl, combine 3 tbs melted butter, 2 tsp minced garlic, 2 tbs grated Parmesan, 1 tsp dried Italian seasoning, and 1 tsp salt. Stir until combined.
- 14
- 15
Bake breadsticks
Bake in the 400°F (205°C) oven for 10–12 minutes, until golden brown and cooked through. If you baked the pizza at 500°F separately, you can bake breadsticks on a lower rack or bake concurrently at 425°F for 12–14 minutes—adjust time accordingly.
- 16
Remove from oven and immediately brush with any reserved garlic butter. Sprinkle with remaining Parmesan and chopped fresh parsley.
- 17
Serve warm alongside the 12" 1-topping pizza.
