Original Recipe
Make Original Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping / Assembly
Method
Dough
- 1
Activate yeast
Combine warm water (about 100–110°F / 38–43°C) with sugar in a small bowl. Sprinkle the instant yeast over the top and let sit 5–7 minutes until foamy. If mixture does not foam, yeast may be inactive; start over with fresh yeast.
- 2
Mix dough
In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed (or stir with a wooden spoon) until the dough comes together into a shaggy ball, about 2–3 minutes.
- 3
Knead
Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in the stand mixer on medium speed for 5–7 minutes. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.
- 4
First rise
Lightly oil a clean bowl with a bit of olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.
- 5
Shape
Punch down the dough to release air, then divide if making multiple pizzas (this recipe makes one large 12–14 inch or two smaller 9–10 inch pizzas). On a lightly floured surface, shape into a round and let rest 10 minutes covered to relax the gluten before stretching.
Topping / Assembly
- 6
Preheat oven
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven won't reach 500°F, preheat to the highest temperature available.
- 7
Prepare peel or pan
If using a pizza peel, dust it with the coarse cornmeal or semolina. If using a baking sheet, lightly oil it and sprinkle the cornmeal or semolina to prevent sticking.
- 8
Stretch dough
On a lightly floured surface, gently stretch or roll the dough to your desired thickness (about 12–14 inches for one large pizza). Transfer the shaped dough to the prepared peel or baking sheet dusted with cornmeal.
- 9
Add sauce and cheese
Spread the tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle the shredded mozzarella evenly on top, then scatter the grated Parmesan. Season with black pepper and crushed red pepper flakes to taste.
- 10
Brush crust
Brush the exposed crust lightly with 1 tablespoon olive oil to help it brown and become crisp.
- 11
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbly and slightly browned, 8–12 minutes at 500°F (timing will vary by oven and thickness). Rotate halfway through baking if your oven has hot spots.
- 12
Finish
Remove the pizza from the oven. Scatter fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve. Optionally drizzle a little extra olive oil before serving.
