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Ingredients
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Dough (Bigtime Brewery fresh dough)
Sauce
Cheese & Toppings
Method
Dough (Bigtime Brewery fresh dough)
- 1
Bring dough to room temperature
Remove the fresh dough from the refrigerator and let it sit at room temperature for 30–45 minutes so it relaxes and is easier to stretch. Keep it covered with a damp towel so the surface doesn't dry out.
- 2
Preheat oven
Preheat the oven to 500°F (260°C). If you have a pizza stone or steel, place it on the middle rack while the oven heats for at least 30 minutes. If using a baking sheet, invert it and preheat the sheet.
- 3
Prepare workspace
Dust a clean work surface with 2–3 tablespoons (part of the 0.25 cups) of flour. Lightly oil your hands and the dough with 1 teaspoon of olive oil to prevent sticking.
- 4
Stretch the dough
Press the dough into a disc, then gently stretch it with your fingers from the center outward to form a 12–13 inch (30–33 cm) round, leaving a slightly thicker 1/2–3/4 inch edge for the crust. Do not overwork; if it springs back, rest 5 minutes and continue.
- 5
Transfer dough
Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel so it can slide onto the hot stone or inverted sheet easily.
Sauce
- 6
Prepare simple sauce
Mince the garlic clove. In a small bowl, mix the crushed tomatoes with the minced garlic, 1 teaspoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.
- 7
Apply sauce
Using the back of a spoon, spread a thin, even layer of sauce over the stretched dough, leaving the 1/2–3/4 inch crust edge exposed. Use about 3/4 cup of sauce; reserve any extra for another use.
Cheese & Toppings
- 8
Assemble pizza
Distribute the torn or sliced fresh mozzarella evenly over the sauced dough. Sprinkle grated Parmesan across the top. Add pepperoni slices and thin red onion slices if using, keeping toppings moderate so the crust cooks through. Sprinkle 1/2 teaspoon crushed red pepper flakes if you want heat.
- 9
Season and oil
Drizzle 1 teaspoon olive oil over the toppings and lightly sprinkle 1/4 teaspoon coarse salt around the exposed crust to encourage browning.
- 10
Bake
Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, depending on oven and stone heat, until the crust is golden and blistered and cheese is melted and slightly browned.
- 11
Finish and serve
Remove the pizza from the oven and let rest 2 minutes. Scatter fresh basil leaves over the top. Slice into 6–8 pieces and serve hot.