Strikes & Slices Recipe

Prepare the dough

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. In a large bowl whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If using baking sheets, lightly oil or dust with cornmeal/semolina.

Shape the crust

Punch down the risen dough and divide into 2 equal portions for two large thin pizzas (or keep whole for one thicker pie). On a lightly floured surface, stretch or roll each portion into a 12–14 inch round. Transfer to a peel or baking sheet dusted with cornmeal.

Sauce and cheese

Spread about 1/2 cup pizza sauce evenly over each dough round, leaving a 1/2-inch border. Sprinkle 1.5 cups shredded mozzarella per pizza in an even layer.

Add pepperoni (if chosen)

If making pepperoni, top with sliced pepperoni in an even layer (about 20 slices per pizza). For cheese-only, skip this step. Sprinkle each pizza with 1/2 tsp dried oregano and a pinch of crushed red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or place baking sheet in the oven. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate once halfway through for even baking.

Finish and serve

Remove pizzas from oven. Let rest 2–3 minutes, then sprinkle with grated Parmesan and torn basil leaves if using. Slice into 6 pieces per pizza to create ~12 slices total. Serve hot; for an unlimited-slices offering, replenish freshly baked pizzas every 8–12 minutes while service window is open.

Reserve lanes for the duration of the special (example: 120 minutes). Ensure shoe rental is handled upon arrival and shoes are tracked per guest. Provide paper plates/trays and napkins on each lane or a central pickup station. Coordinate pizza cooking and delivery so fresh slices are available continuously — bake a new pizza every 8–12 minutes and bring 2–3 pizzas out at a time depending on party size to maintain a steady supply.

Offer fresh basil leaves and grated Parmesan at the service station so guests can add to individual slices to taste.