Chef's Feature Pizza Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine the bread flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic (or 6–8 minutes in a stand mixer with a dough hook). If dough is too sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape and rest

Punch down the risen dough and divide into one 14–16 inch pizza dough (or two smaller). Shape into a ball, cover, and let rest 20–30 minutes before stretching.

Prepare sauce while dough rises. Mince the garlic. In a small saucepan, warm 1 tablespoon olive oil over medium heat; add garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir, reduce heat to low, and simmer 10–12 minutes until slightly reduced. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven and prepare pan: Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza peel, dust with semolina or flour.

Caramelize onions (if not prepped): Slice 1 medium onion thinly and cook in 1 tablespoon olive oil over medium-low heat, stirring occasionally, about 20–25 minutes until deep golden and sweet. Add a pinch of salt near the end.

Stretch dough: On a lightly floured surface or parchment, stretch the rested dough into a 14–16 inch round, leaving a slightly thicker edge for the crust. Transfer to a well-floured pizza peel or parchment paper on a sheet.

Assemble: Spread a thin, even layer (about 1/2 to 3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border. Distribute sliced fresh mozzarella evenly. Sprinkle shredded fontina and grated Parmesan over the top. Scatter caramelized onions and roasted red peppers. Tear prosciutto into pieces and lay lightly on top (it will crisp slightly in the oven). Drizzle the pizza surface with 1 teaspoon extra virgin olive oil.

Bake: Slide the assembled pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is blistered and golden and cheeses are melted and bubbling. Rotate halfway through for even browning. Baking times vary with oven and stone temperature—watch closely.

Finish: Remove pizza to a cutting board. Immediately top with baby arugula tossed with 1 tablespoon balsamic glaze (or place arugula on pizza then drizzle glaze), tear any remaining prosciutto over the arugula if you prefer it less cooked. Sprinkle with sea salt and freshly ground black pepper. Drizzle remaining 1 tablespoon balsamic glaze in a decorative pattern. Optionally finish with a small drizzle of chili oil and a light dusting of lemon zest to brighten flavors.

Slice and serve: Let the pizza rest 2–3 minutes, slice into 8 pieces, and serve hot.

If using chili oil or lemon zest, apply after baking and after arugula is added. Use chili oil sparingly to taste and grate lemon zest evenly across the pizza for a bright finish.