Shredded Pizza Recipe

Make the dough

In a large bowl combine warm water, yeast and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, flour and salt. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about 60–90 minutes.

Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet on the middle rack for at least 30 minutes. If you don’t have a stone, preheat the oven to 475°F (245°C) with a sheet pan.

Once risen, punch dough down and divide into two equal portions (for two 12-inch pizzas) or keep whole for one large pie. On a surface dusted with cornmeal or semolina, stretch or roll each portion into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal.

Prepare the sauce

In a small saucepan heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant, do not brown.

Add crushed tomatoes, tomato paste, oregano, basil, salt and sugar. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes to meld flavors and slightly thicken. Taste and adjust salt or sugar. Remove from heat and let cool slightly.

Spoon 3/4 to 1 cup of sauce over each stretched pizza crust and spread thinly, leaving a 1/2-inch border for the crust. Don’t overload — shredded pizza emphasizes cheese more than heavy sauce.

Assemble with shredded cheese

Combine shredded mozzarella and provolone in a bowl. Sprinkle the grated Parmesan either mixed in or reserved to finish after baking. Distribute the shredded blend evenly over the sauced crust, covering most of the surface but leaving the outer rim cheese-free.

For a classic 'shredded' appearance and even melt, lightly fluff the shredded cheese with your hands or a fork before topping so shreds do not compact.

If using red pepper flakes, sprinkle them lightly over the cheese now.

Brush the exposed crust edge with 1 tablespoon olive oil for a golden finish.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 6–9 minutes, rotating halfway, until the cheese is bubbling and edges are deeply golden and blistered. If using a lower temperature (475°F / 245°C), bake 10–12 minutes.

Remove pizza from oven and let rest 2 minutes. Sprinkle grated Parmesan over the hot cheese if you reserved it mixed earlier. Tear fresh basil leaves and scatter on top. Cut into slices and serve immediately.