Pietown Pizza Recipe

Activate yeast

In a small bowl, stir the warm water with the sugar and sprinkle the active dry yeast on top. Let stand 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (use dough hook on low for 2–3 minutes or stir with a wooden spoon).

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead in mixer on medium for 5–6 minutes). If dough is sticky, sprinkle up to 2 tablespoons more flour, adding a little at a time.

First rise

Lightly oil a clean bowl, place the dough in it and turn to coat. 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.

Make sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in crushed tomatoes and tomato paste. Add oregano, basil, 1 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (if using). Simmer gently, uncovered, 10–12 minutes until slightly thickened. Taste and adjust seasoning. Cool to room temperature before using.

Prepare cheese

Shred the mozzarella if not pre-shredded and place in a bowl; grate Parmesan (if using). Let cheeses sit at room temperature for easier melting.

Preheat oven

Place a pizza stone or inverted baking sheet in the center of the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest setting possible.

Shape dough

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). On a lightly floured surface or parchment paper dusted with cornmeal, gently press and stretch one dough ball into a roughly 12-inch circle, leaving a slightly thicker edge for the crust.

Sauce and cheese

Spread about 1/2 cup of the cooled sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle about 2 cups of shredded mozzarella over the sauce, distributing evenly.

Add pepperoni

Arrange sliced pepperoni evenly over the cheese (use about 25–30 slices to cover the pizza, overlap slightly). If desired, sprinkle 1–2 tablespoons grated Parmesan and a pinch of red pepper flakes.

Bake

Carefully transfer the pizza (on parchment or a well-floured peel) onto the preheated pizza stone or baking sheet. Bake 8–12 minutes until the crust is golden and cheese is bubbly and beginning to brown. Rotate halfway through for even browning.

Finish

Remove pizza from oven, brush the crust lightly with the reserved tablespoon of olive oil. Let rest 2–3 minutes, slice and serve hot.

Preheat oven

Same as for pepperoni: preheat oven and stone/sheet to 500°F (260°C) for at least 30 minutes.

Shape dough

Punch down the risen dough and divide as desired. On a lightly floured or cornmeal-dusted surface, stretch one portion to a 12-inch round with a slightly thicker rim.

Sauce and cheese

Spread about 1/2 cup sauce over the dough, leaving a 1/2-inch border. Sprinkle ~2 cups shredded mozzarella evenly over the sauce.

Add ham and pineapple

Distribute the sliced or cubed ham across the cheese, then scatter drained pineapple tidbits evenly. If using, add thinly sliced red onion sparingly so it doesn't overpower sweetness. Sprinkle with 1–2 tablespoons grated Parmesan if desired.

Bake

Transfer to preheated stone or baking sheet and bake 8–12 minutes until crust is golden and cheese is melted and bubbly. Rotate halfway for even baking.

Finish

Remove, brush crust lightly with olive oil, let rest 2–3 minutes, slice and serve.

Optional garnishes

After slicing, sprinkle with additional grated Parmesan, a drizzle of extra-virgin olive oil, or crushed red pepper to taste.

Storage

Store leftovers covered in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet for 6–8 minutes or in a skillet over medium heat to maintain crust crispness.