Baseball Cap Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy. In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). Form into a ball, lightly oil the bowl, place dough in the bowl seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Shape the baseball cap

Punch down the risen dough and divide into 2 equal pieces (each will become one "cap"). On a lightly floured surface, shape each piece into a round flat-oval about 8–9 inches across and roughly 1/2 inch thick — think of the rounded crown of a baseball cap. Transfer rounds to a parchment-lined baking sheet or a pizza peel dusted with cornmeal. Cover lightly and let rest 20 minutes for a short second proof.

Preheat and prepare toppings

Preheat your oven to 475°F (245°C). While the dough rests, shred the mozzarella and slice mushrooms if not already prepared. Stir the dried oregano into the pizza sauce.

Top the dough

Brush the exposed edges of each dough round lightly with the reserved olive oil to help them brown. Spread about 1/2 cup of the pizza sauce evenly over each round, leaving a 3/4-inch rim to resemble the cap brim edge. Scatter about 1 cup shredded mozzarella on each round. Arrange pepperoni and sliced mushrooms over the cheese, leaving a small area near one edge slightly free of toppings to mimic the front brim area (this will visually read like the peak of a cap).

Bake

Slide the topped rounds into the preheated oven. Bake 10–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and lightly browned. If you want a crisper bottom, bake on a preheated pizza stone or use the bottom rack for the last 2–3 minutes.

Finish and plate

Remove the baked "baseball cap" pizzas from the oven and transfer to a cooling rack or cutting board. Immediately sprinkle grated Parmesan over each, scatter fresh basil leaves, and add a pinch of crushed red pepper flakes to taste. Let rest 2–3 minutes so the cheese sets slightly.

Serve: Slice each round into 4–6 wedges. Present the rounds with the sparsely topped edge oriented as the cap brim for the visual effect. Makes 2 individual "Baseball Cap" pizzas.