Americano Pizza Recipe

Activate yeast

In a small bowl, stir 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 or stand mixer fitted with a dough hook, combine the flour and kosher salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough comes together, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if too wet.

First rise

Lightly oil a bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas. Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

While the dough rises, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute—do not brown.

Add crushed tomatoes and tomato paste, stirring to combine. Stir in dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to room temperature. The sauce should be slightly chunky but spreadable.

Preheat oven and prep

Place a pizza stone on the middle rack (or a baking steel or inverted baking sheet) and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a pizza peel, dust it with cornmeal or semolina.

Shape dough

Working with one dough ball at a time on a lightly floured surface, press and stretch the dough to a 12-inch round, leaving a slightly thicker 1/2–3/4-inch rim. Transfer the shaped dough to the cornmeal-dusted peel or an oiled baking sheet.

Sauce and cheese

Spread about 1/2 cup of prepared tomato sauce evenly over the dough, leaving the rim clear. Sprinkle 1 cup shredded mozzarella across the pizza, followed by half of the provolone slices distributed evenly.

Add toppings

Arrange pepperoni slices in a single overlapping layer across the pizza. Scatter thinly sliced red onion and roasted red pepper slices evenly. Sprinkle 1 tablespoon grated Parmesan over the top and add a light pinch of crushed red pepper if using. Lightly brush the exposed crust with the reserved olive oil or spray.

Bake

Slide the pizza onto the preheated stone and bake for 8–10 minutes, rotating halfway through, until crust is deeply golden and cheese is bubbly and starting to brown. If using a home oven without a stone, bake on the lowest oven rack on an inverted baking sheet for 10–14 minutes.

Finish

Remove pizza from oven. Drizzle or brush a teaspoon of olive oil over the crust, scatter fresh basil leaves across the pizza, and let rest 2–3 minutes before slicing. Taste and finish with salt to taste if needed.

Slice each pizza into 8 slices. Serve hot with additional grated Parmesan and crushed red pepper on the side. Leftover pizza can be refrigerated up to 3 days and reheated in a hot oven or skillet for best texture.