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Medium 13" (8 Slice) Recipe

Name: Station Pizza Parlours Medium 13" (8 Slice) Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water; 2 tsp active dry yeast; 1 tsp granulated sugar; 1 tsp salt; 1 tbs olive oil; 1 cups crushed tomatoes (canned); 2 tbs tomato paste; 1 tbs olive oil; 2 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1 tsp black pepper; 0.5 tsp sugar (optional, to taste); 3 cups mozzarella cheese, shredded; 0.25 cups parmesan cheese, grated; 36 to taste pepperoni slices; 0.5 cups bell pepper, thinly sliced; 0.25 cups red onion, thinly sliced; 0.25 cups black olives, sliced; 6 to taste fresh basil leaves (optional); 1 tsp crushed red pepper (optional); 2 tbs cornmeal or flour (for pan); 1 tbs olive oil (for brushing)

Inspired by Station Pizza Parlour

Time1h 50m

Serves3

Make Medium 13" (8 Slice) Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water

2 tsp Active dry yeast

1 tsp granulated sugar

1 tsp Celtic sea salt

1 tbs olive oil

Sauce

1 cups crushed tomatoes (canned)

2 tbs tomato paste

1 tbs olive oil

2 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp sugar (optional, to taste)

Toppings & Cheese

3 cups Mozzarella cheese, shredded

1/4 cups Parmesan cheese, grated

36 to taste pepperoni slices

1/2 cups bell pepper, thinly sliced

1/4 cups Red onion, thinly sliced

1/4 cups Black olives, sliced

6 to taste fresh basil leaves (optional)

1 tsp crushed red pepper (optional)

Finish & Tools

2 tbs cornmeal or flour (for pan)

1 tbs olive oil (for brushing)

Method

Dough

Proof yeast

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

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with dough hook). Add small dustings of flour if sticky, but keep dough slightly tacky.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1¼ hours, until doubled in size.

Shape

Punch down the dough and transfer to a lightly floured surface. For a 13" medium pizza (8 slices), shape the dough into a disc about 12–13 inches in diameter and roughly 1/4 inch thick, leaving a slightly thicker edge for the crust. If dough resists, let it rest 10 minutes, then continue.

Sauce

Cook sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and optional sugar. Stir to combine and simmer gently for 10–12 minutes to thicken slightly. Remove from heat and let cool to room temperature.

Assemble & Bake

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C).

Prepare pan

Lightly dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking. If using a pan, brush the pan with 1 tablespoon olive oil and sprinkle with cornmeal.

Top the pizza

Transfer the shaped dough to the prepared peel or pan. Use your fingers to create a small crust edge. Spread an even layer of pizza sauce over the dough, leaving the crust bare (about 1/2 inch). Sprinkle 2½ cups of shredded mozzarella evenly over the sauce, then arrange pepperoni slices across the pizza. Scatter bell pepper, red onion, and black olives as desired. Finish with the remaining ½ cup mozzarella and the grated parmesan. Sprinkle optional crushed red pepper if using.

Bake

If using a stone, quickly slide the pizza from the peel onto the preheated stone. Bake 8–10 minutes at 500°F (260°C), or until crust is golden and cheese is bubbling and slightly browned. If using a pan, bake 12–15 minutes at 475°F (245°C). Rotate once halfway through for even browning.

Finish

Remove pizza from oven and let rest on a rack for 2–3 minutes. Top with fresh basil leaves if using. Slice into 8 even slices and serve hot.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 6–8 minutes or in a skillet over medium heat to crisp the crust.