Pizza Slices Recipe

proof yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead — start again with fresh yeast.

In a large mixing bowl (or bowl of a stand mixer fitted with dough hook), combine 3 cups of the flour and 1.5 teaspoons salt. Make a well in the center.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix with a spoon until a shaggy dough forms. If using a stand mixer, run on low for 2 minutes.

Turn the dough onto a lightly floured surface. Add the remaining 0.5 cup flour a little at a time as needed to reduce stickiness. Knead by hand for 8–10 minutes (or 5–6 minutes in mixer) until smooth, elastic, and slightly tacky.

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

Punch down the dough, turn onto a work surface, divide into 2 equal portions for two medium pizzas (or keep whole for one large). Let rest 10 minutes covered to relax the gluten.

While the dough rises, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, avoid browning.

Add the crushed tomatoes and tomato paste, stirring to combine. Add dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if using. Reduce heat to low and simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat the oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while preheating. Otherwise, use an inverted heavy baking sheet and preheat it.

On a lightly floured surface or on a sheet of parchment dusted with cornmeal, stretch or roll one portion of dough into a 12-inch round (or rectangle for sheet-style). Aim for a thin center and a slightly thicker edge. Transfer the stretched dough to a pizza peel dusted with cornmeal or to a parchment-lined baking sheet.

Brush the dough edge lightly with 1/2 tablespoon olive oil and sprinkle the 1/8 teaspoon salt around the rim (this helps crisp and flavor the crust).

Spread about 1/2 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust.

Distribute half of the fresh mozzarella (about 4 oz) over the sauce in an even layer. Sprinkle 1 tablespoon grated Parmesan over the top. If you like heat, sprinkle a pinch (about 1/8–1/4 tsp) of crushed red pepper flakes.

Slide the pizza onto the preheated pizza stone or inverted baking sheet (use parchment if needed). Bake 7–10 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and starting to brown in spots. If baking two pizzas, bake them one at a time or space well on two racks, swapping positions halfway.

Remove the pizza from the oven and let rest 2 minutes. Scatter fresh basil leaves over the top, drizzle a little of the remaining olive oil (about 1/2 tablespoon), and slice into 6–8 slices.

Repeat assembly and baking with the remaining dough, sauce, and cheeses. Leftover sauce can be refrigerated up to 4 days.