Sophia Pizza Recipe

Proof yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl (or bowl of a stand mixer fitted with a dough hook), combine 4 cups all-purpose flour and 2 tsp salt. Make a well in the center and pour in the foamy yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with the mixer on medium-low for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Add up to 2 tbsp more flour if dough is overly sticky, but avoid adding too much.

First rise

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

Divide and rest

After rising, punch down gently and turn onto a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (about 10–12 oz each) or keep whole for one large pizza. Shape each portion into a tight ball, cover with a towel, and let rest 20–30 minutes to relax the gluten for easier stretching.

Cook sauce

While dough is resting, heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add 1.5 cups crushed tomatoes and 2 tbsp tomato paste. Stir to combine.

Season and simmer

Add 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, lower heat and cook uncovered 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using so it doesn't make the dough soggy.

Prepare cheeses and prosciutto

Slice fresh mozzarella into 1/4-inch rounds or tear into small pieces and pat dry on paper towels to remove excess moisture. Grate Parmesan and set aside. Tear or fold prosciutto into bite-size pieces. Wash and dry basil leaves. If using arugula, toss 1 cup arugula with 1 tbsp olive oil, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper; set aside to dress lightly.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the center rack and preheat oven to 500°F (260°C) for at least 45 minutes so the stone is thoroughly heated. If your oven goes higher (550°F), use the higher temperature for a crisper crust.

Shape crust

Lightly dust a pizza peel or large cutting board with 1–2 tbsp cornmeal or semolina and some of the 1/4 cup flour. Take one dough ball and press gently from the center outward with your fingers to form a 10–12 inch round, leaving a slightly thicker rim. Stretch by hand or drape over your knuckles and rotate until desired size and thickness are achieved. Keep the peel/dust under the dough so it slides easily.

Sauce and cheese

Spread a thin, even layer of cooled tomato sauce over the dough leaving a 1/2–3/4-inch border. Distribute fresh mozzarella pieces evenly (use less cheese toward the center to prevent sogginess). Sprinkle 1/4 cup grated Parmesan lightly over the top.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake for 7–10 minutes at 500–550°F (260–290°C), or until crust is golden and blistered and cheese is melted and beginning to brown in spots. Rotate halfway through baking for even color.

Finish with prosciutto and basil

Remove pizza from oven and immediately drape prosciutto slices over the hot pizza so they warm but don't fully cook and remain silky. Scatter fresh basil leaves over the pizza. If using arugula, mound dressed arugula on top. Drizzle 1 tbsp olive oil lightly over the finished pizza. Let rest 2–3 minutes before slicing.

Serve

Slice into 6–8 pieces and serve warm. Leftovers can be kept refrigerated up to 2 days and reheated in a hot oven (425°F) on a baking sheet for best texture.