Take-out Only Recipe

Activate & mix

In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 2–3 minutes until slightly foamy. Add 1 cup of flour, salt, olive oil and stir until combined.

Knead

Gradually add remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium for 5–6 minutes.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

Punch dough down gently, transfer to a work surface dusted with a little flour or cornmeal. Using your hands, press and stretch the dough into a roughly 15" round, leaving a slightly thicker rim for the crust. If dough resists, let rest 10 minutes and continue. Final shaped dough should be about 15" (38 cm) in diameter and about 1/8–1/4" thick in center.

Combine crushed tomatoes, minced garlic, dried oregano, dried basil, salt, black pepper, and 1 teaspoon olive oil in a small bowl. Taste and adjust seasoning. This is a simple no-cook pizza sauce — refrigerate until assembly.

If using pepperoni, arrange slices so they are ready to place on pizza. Shred or measure 3 cups mozzarella and have Parmesan ready if using. Ensure toppings are at room temperature so they warm evenly in the oven.

Preheat oven to highest temperature your oven allows (500–550°F / 260–290°C) at least 45 minutes prior. If you have a pizza stone or steel, place it on the middle rack while preheating. If using a baking sheet, heat it upside down in oven or leave at room temperature and preheat oven.

Dust a peel or inverted baking sheet with cornmeal/semolina. Transfer the stretched 15" dough to the dusted surface. Lightly brush the outer 1/2"–1" rim with 1 tablespoon olive oil.

Spread an even layer (about 3/4 to 1 cup) of the prepared sauce over the dough, leaving the rim uncovered. Distribute shredded mozzarella evenly over the sauced surface (use about 3 cups). Arrange your single topping (about 40 pepperoni slices) evenly over the cheese. Sprinkle Parmesan if using.

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes (depending on oven temp and stone), rotating halfway if necessary, until crust is golden and charred in spots and cheese is bubbling and lightly browned.

Remove pizza from oven. Let rest 2–3 minutes. Tear or slice and garnish with fresh basil leaves if desired. Cut into 8–10 slices for serving.