Vinyl Pies Pizza Recipe

Activate yeast

In a small bowl, combine lukewarm water (330 ml) and sugar (5 g). Sprinkle the active dry yeast (7 g) over the surface and stir gently. Let sit 5–10 minutes until foamy. If there is no foam after 10 minutes, discard and try fresh yeast.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine bread flour (500 g) and fine sea salt (10 g). Add the foamy yeast mixture and olive oil (15 ml). Mix on low speed for 6–8 minutes until the dough comes together and is smooth and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth.

First rise (bulk fermentation)

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let ferment at room temperature (20–22°C / 68–72°F) for 60–90 minutes or until doubled. For more flavor, refrigerate covered for 12–48 hours instead (see note: cold ferment).

Divide and rest

Punch down the dough gently to release large gas pockets. Divide into two equal portions (about 400–420 g each). Shape each portion into a tight ball. Place dough balls on a lightly floured tray, cover with plastic wrap, and let rest 30–45 minutes at room temperature to relax the gluten (or 2–24 hours in the fridge if cold-fermenting).

Preheat and prepare

Place a pizza stone or steel on the middle rack of your oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you have a baking steel, use it. If using a pizza peel, dust with cornmeal or semolina (10 g) to prevent sticking.

While the dough rises, make the sauce. In a medium bowl, crush the canned San Marzano tomatoes (400 g) by hand or with a fork until slightly chunky but saucy. Stir in extra-virgin olive oil (15 ml), minced garlic (1 clove), dried oregano (1 tsp), salt (3 g), black pepper (½ tsp), and red pepper flakes (¼ tsp). Taste and adjust seasoning. No cooking is necessary; this uncooked sauce gives bright, fresh flavor. Cover and set aside at room temperature.

Stretch the dough

Working with one rested dough ball at a time on a lightly floured surface or on a well-floured counter, press from the center outward with your fingertips to form a 1-inch rim. Use gravity and gentle rotating to stretch to an approximately 12-inch round, keeping the edge slightly thicker. Do not overwork; leave the center slightly thinner for a foldable slice. Transfer the stretched dough to a cornmeal-dusted pizza peel or inverted baking sheet.

Top the pizza

Spread 120–150 g (about ½–⅔ cup) of the prepared tomato sauce over the center of the dough, leaving a 1-inch border. Distribute 200 g of shredded or sliced mozzarella evenly. Add optional toppings if desired (pepperoni, mushrooms, red onion) but avoid overloading—keep toppings light to ensure a crisp crust. Sprinkle 10–15 g fresh basil leaves on top or reserve for finishing, and grate 15 g parmesan over the cheese. Drizzle a little extra-virgin olive oil (about 5 ml) over the surface.

Bake

Slide the pizza onto the preheated pizza stone/steel. Bake for 6–10 minutes at 500–550°F (260–290°C), rotating once after 4–5 minutes for even browning. Watch for the crust to be golden and blistered and the cheese to be bubbling with some brown spots. If your oven is cooler, bake longer and move the pizza to the top rack for the final 1–2 minutes to encourage browning.

Finish

Remove the pizza from the oven with a peel or spatula and transfer to a cutting board. Scatter remaining fresh basil (about 5–10 g) on top, sprinkle flaky sea salt to taste, and drizzle the remaining olive oil (5 ml) over the pie. Let rest 2–3 minutes to set the cheese, then slice into 8 pieces.

Serve hot with optional crushed red pepper or extra parmesan. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven at 375°F (190°C) for 6–8 minutes to revive the crust.