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Pizza Recipe

Name: Smith's Public Houses Pizza Recipe
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups bread flour (or all-purpose); 1 cups warm water (about 105–115°F / 40–46°C); 2 tsp active dry yeast; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 tbs extra-virgin olive oil; 1 cups canned crushed tomatoes (preferably San Marzano or good-quality); 1 tbs tomato paste; 1 tsp extra-virgin olive oil; 2 tsp minced garlic (about 2 cloves); 1 tsp dried oregano; 1 tsp dried basil; 1 tsp granulated sugar (optional, to balance acidity); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 10 oz fresh whole milk mozzarella, shredded or sliced; 0.25 cups grated Parmesan or Pecorino Romano; 1 tsp olive oil (for drizzling); 6 to taste fresh basil leaves (optional, for finishing); 1 tbs coarse cornmeal or flour (for dusting the peel/pan)

Inspired by Smith's Public House

Time1h 40m

Serves2

Classic Cheese House red sauce

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Ingredients

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Dough

3 cups bread flour (or all-purpose)

1 cups warm water (about 105–115°F / 40–46°C)

2 tsp Active dry yeast

1 tsp granulated sugar

1 tsp fine sea salt

1 tbs extra-virgin olive oil

Red Sauce

1 cups canned crushed tomatoes (preferably San Marzano or good-quality)

1 tbs tomato paste

1 tsp extra-virgin olive oil

2 tsp minced garlic (about 2 cloves)

1 tsp Dried oregano

1 tsp dried basil

1 tsp granulated sugar (optional, to balance acidity)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Cheese & Toppings

10 oz fresh whole milk mozzarella, shredded or sliced

1/4 cups grated Parmesan or Pecorino Romano

1 tsp olive oil (for drizzling)

6 to taste fresh basil leaves (optional, for finishing)

1 tbs coarse cornmeal or flour (for dusting the peel/pan)

Method

Dough

Activate yeast

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

Mix dough

In a large mixing bowl or bowl of a stand mixer, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms (about 2–3 minutes by hand or 1–2 minutes with a mixer and dough hook).

Knead

Knead on a lightly floured surface for 6–8 minutes until the dough is smooth and elastic (or knead in mixer 4–6 minutes). The dough should be slightly tacky but not sticky; add small pinches of flour if excessively sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place dough in bowl, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1½ hours.

Punch down and rest

After doubled, gently punch the dough down to release air. For a single 12–14" pizza, shape into a ball and let rest, covered, for 10–20 minutes to relax the gluten before stretching. If making later, refrigerate in an oiled bowl covered for up to 48 hours (bring to room temperature before shaping).

Red Sauce

While dough rises (or ahead of time), make the sauce. In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Stir in tomato paste and cook 30 seconds to deepen flavor. Add crushed tomatoes, dried oregano, dried basil, sugar (if using), salt and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld.

Taste and adjust seasoning. Remove from heat and let cool slightly. The sauce should be relatively smooth and not watery; it will be spreadable at room temperature.

Assembly & Bake

Preheat oven

Place an oven rack in the lowest position and preheat the oven to its highest setting (475–525°F / 250–275°C). If using a pizza stone or steel, place it on the rack before preheating and allow at least 30 minutes to heat through.

Shape dough

On a lightly floured surface or a sheet of parchment dusted with cornmeal/flour, gently flatten the rested dough ball into a disc. Use your fingertips to press from the center outward, stretching to a 12–14 inch circle with a slightly thicker rim. Avoid pressing out all the air—keep a light edge for a good crust.

Add sauce and cheese

Transfer shaped dough to a cornmeal-dusted peel or half sheet pan. Spread 1/2 to 3/4 cup of the red sauce evenly over the dough, leaving a 1/2" rim. Distribute the shredded or sliced mozzarella evenly over the sauce. Sprinkle grated Parmesan or Pecorino over the top. Drizzle 1 teaspoon olive oil lightly over the cheese.

Bake

Slide the pizza onto the preheated stone/steel or place sheet pan in the oven. Bake 8–12 minutes, rotating halfway if necessary, until crust is golden and blistered in spots and cheese is melted and slightly browned.

Finish and serve

Remove pizza from oven. If desired, top with fresh basil leaves torn and scattered. Let rest 2–3 minutes, slice and serve hot.