Pizza Paradise Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with the sugar and sprinkle the active dry yeast over the surface. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 3/4 cups of flour and the salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. If using a stand mixer, knead on medium speed 4–5 minutes; by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding up to remaining 1/4 cup flour only if dough is too sticky. Dough should be smooth, soft, and slightly tacky.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Divide and bench rest

Turn the risen dough out onto a lightly floured surface, punch down gently to release large bubbles, and divide into two equal pieces for two 12-inch pizzas (or keep whole for one large pizza). Shape each piece into a tight ball. Cover and let rest 20–30 minutes to relax the gluten for easier stretching.

While the dough is rising or resting, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes if using. Simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside to cool to room temperature.

Preheat oven

Place an oven rack in the lowest third of the oven. If you have a pizza stone, place it on the rack. Preheat the oven to 500–525°F (260–275°C) for at least 30 minutes so the stone or steel gets very hot. If using a baking sheet, preheat the sheet upside down.

Stretch the dough

Working with one dough ball at a time on a lightly floured surface, press the dough into a flat disk, then pick up and stretch by hand or use a rolling pin to a 12-inch round with a slightly thicker rim. If dough resists, let rest 5–10 more minutes and try again. Lightly dust a pizza peel or inverted baking sheet with semolina or flour to prevent sticking.

Sauce and cheese

Spread about 3/4 cup of the tomato sauce evenly over each stretched dough, leaving a 1/2–1 inch border. Scatter half the sliced/torn fresh mozzarella over the sauce (about 5 oz per pizza). Sprinkle about 2 tablespoons grated Parmesan over each pizza.

Add toppings

Add desired toppings: pepperoni slices, mushrooms, red onion, roasted peppers, etc. Distribute toppings evenly but don’t overload — too many wet toppings will make the crust soggy. Lightly drizzle about 1/2 teaspoon olive oil over each pie and season with a pinch of salt and freshly ground black pepper.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 7–10 minutes at 500–525°F, or until the crust is deeply golden and blistered in spots and cheese is melted and bubbling. Baking time will vary with oven and stone temperature — watch closely. If baking two pizzas, bake one at a time for best results.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pie and, if using, brush the crust edge lightly with the optional herb garlic oil (combine 2 tablespoons olive oil, 1 teaspoon finely minced garlic, and 1 tablespoon chopped herbs). Let rest 2–3 minutes, slice, and serve.

Serve immediately while hot. Leftover pizza can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F oven on a baking sheet for 6–8 minutes until warmed through and the crust re-crisped. Dough can be kept in the refrigerator for up to 48 hours after the first rise for more flavor, or frozen (tightly wrapped) for up to 3 months.