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Each Topping Recipe

Name: Station Pizza Parlours Each Topping Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.5 cups warm water; 2 tsp active dry yeast; 1.5 tsp salt; 2 tbs olive oil; 1 tsp sugar; 1 cups canned crushed tomatoes; 1 tsp garlic, minced; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil; 2 cups mozzarella, shredded; 0.25 cups parmesan, grated; 20 to taste pepperoni slices; 0.5 cups sliced mushrooms; 0.25 cups sliced red onion; 0.25 cups sliced green bell pepper; 0.25 cups black olives, sliced; 0.5 cups cooked Italian sausage, crumbled; 6 to taste fresh basil leaves; 1 tsp red pepper flakes; 1 tbs olive oil for brushing; 2 tbs cornmeal or semolina (for baking surface)

Inspired by Station Pizza Parlour

Time2h

Serves2

Make Each Topping Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pizza Dough

3 1/2 cups 00 bread flour

1 1/2 cups warm water

2 tsp Active dry yeast

1 1/2 tsp Celtic sea salt

2 tbs olive oil

1 tsp sugar

Tomato Sauce

1 cups canned crushed tomatoes

1 tsp Garlic, minced

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil

Cheese

2 cups mozzarella, shredded

1/4 cups parmesan, grated

Toppings (Each Topping, portioned per pizza)

20 to taste pepperoni slices

1/2 cups sliced mushrooms

1/4 cups sliced red onion

1/4 cups sliced green bell pepper

1/4 cups Black olives, sliced

1/2 cups cooked Italian sausage, crumbled

6 to taste Fresh basil leaves

1 tsp Red pepper flakes

Finishing

1 tbs olive oil for brushing

2 tbs cornmeal or semolina (for baking surface)

Method

Pizza Dough

Activate yeast and mix dough

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy. In a large bowl, combine flour and salt. Make a well, pour in the yeast mixture and olive oil. Mix 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 a dough hook 4–5 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch dough down, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Form each into a ball, cover and rest 15–20 minutes to relax the gluten before shaping.

Tomato Sauce

While the dough rises, make the sauce. In a small saucepan, heat 1 tsp olive oil over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and black pepper. Simmer gently 10–12 minutes until slightly reduced and flavors meld. Taste and adjust seasoning; remove from heat and set aside.

Assemble Pizza

Preheat and prepare baking surface

Place a pizza stone in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Sprinkle cornmeal or semolina on a pizza peel or baking sheet to prevent sticking.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim. Transfer the shaped dough to the prepared peel or baking sheet dusted with cornmeal.

Add sauce and cheese

Spread about 1/2 cup tomato sauce evenly over the dough, leaving the rim uncovered. Sprinkle 1 cup shredded mozzarella and about 2 tablespoons grated parmesan over the sauce.

Each topping — portion and place

Choose any single topping or a combination as desired. For a single-topping pizza, distribute the chosen topping evenly over the cheese: pepperoni (about 20 slices), mushrooms (1/2 cup), red onion (1/4 cup), green pepper (1/4 cup), black olives (1/4 cup), cooked sausage (1/2 cup), or fresh basil (6 leaves added after baking). If using spicy finish, sprinkle red pepper flakes (1 tsp) over the assembled pizza before baking or after, to taste.

Brush crust

Lightly brush the exposed rim with olive oil to encourage browning.

Bake and Finish

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes on the stone (or 12–16 minutes on a baking sheet) until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven. If using fresh basil, scatter the leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve. Repeat assembly and baking for the second pizza or remaining dough.