Pizza Bar Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl, stir in sugar and sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy.

Make dough

In a large mixing bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place dough inside and turn to coat. 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 the crust

Punch down the dough and transfer to a cornmeal-dusted pizza peel or baking sheet. Using your fingers, press and stretch the dough into a 12-inch round, leaving a slightly thicker edge for the crust. If the dough resists, let it rest 5–10 minutes and continue stretching.

Prepare sauce

In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in crushed tomatoes, stir in dried oregano, dried basil, salt, black pepper and red pepper flakes. Reduce heat to low and simmer gently 10–12 minutes to meld flavors. Remove from heat and let cool slightly.

Taste and adjust seasoning to preference. If you prefer a smoother sauce, blend briefly with an immersion blender or mash with a spoon.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available.

Top the pizza

Brush the stretched dough edge lightly with 1 teaspoon olive oil and sprinkle garlic powder around the crust if desired. Spread about 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving the outer 1/2–3/4 inch bare. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce. Add chosen meats (pepperoni, cooked sausage, chicken) and vegetables (onion, bell pepper, mushrooms, olives) in an even layer. Dot with small spoonfuls of ricotta if using, and finish with a light dusting of grated parmesan.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven temperature and stone heat.

Finish

Remove pizza from oven and let rest 2–3 minutes. Drizzle remaining olive oil (about 2 teaspoons) over the crust and surface if desired, sprinkle fresh basil leaves and fresh arugula on top. Add a pinch of crushed red pepper if you like heat.

Slice into 8 wedges and serve hot.

If using fresh basil, tear leaves and scatter over the hot pizza after baking to preserve bright flavor. Add grated parmesan immediately for salting and finishing. For the pizza bar style, offer additional toppings (extra pepperoni, chili flakes, honey, olive oil) on the side for guests to customize.