Pizza Bar Recipe

Mix and proof dough

In a large bowl or stand mixer bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, flour, salt. If using a stand mixer, attach dough hook and mix on low until hydrated, then increase to medium and knead 6–8 minutes until smooth and elastic. If mixing by hand, stir until a shaggy dough forms, turn out onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Punch down dough and divide into two equal portions. Shape each portion into a tight ball. Let rest, covered, for 15–20 minutes to relax the gluten before shaping.

Prepare quick pizza sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper and optional sugar. Stir, reduce heat to low and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven to highest setting (475–500°F / 245–260°C) at least 30 minutes before baking. If using a pizza stone or steel, place it in the oven while preheating. If using a sheet pan, lightly oil and dust with cornmeal or semolina.

On a lightly floured surface, press or roll one dough ball into a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or sheet pan dusted with cornmeal/semolina so it slides easily into the oven.

Brush the dough edge lightly with olive oil to promote browning. Spread about 3/4 cup of sauce evenly over the dough, leaving the outer rim bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce, then dot with 2 tablespoons grated parmesan. Add desired toppings from the pizza bar station (see suggested toppings section).

Slide pizza onto the preheated stone/steel or place sheet pan in the oven. Bake 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbly and slightly browned. Bake times vary by oven and temperature.

Remove pizza from the oven, let rest 1–2 minutes. Finish with fresh basil or arugula and a drizzle of balsamic glaze or olive oil if desired. Slice and serve. Repeat process for the second dough ball.

Prepare and arrange toppings in bowls for the pizza bar so guests can assemble their pizzas: cook and crumble sausage; slice pepperoni, mushrooms, peppers, onions and olives; drain pineapple; wash and dry basil and arugula. Keep hot toppings warm and cold toppings chilled until assembly.

Label toppings and provide utensils for guests. Recommend roughly 1–1.5 cups of toppings per pizza total (depending on preference) to avoid overloaded, undercooked pies.