Platform Pizza Board Recipe

Activate yeast & mix

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 100–110°F / 38–43°C) with sugar and instant yeast. Stir and let sit 3–5 minutes until it becomes foamy. Add olive oil, then add 2 cups of flour and the salt. Mix until combined.

Knead

Add remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms. Knead by hand on a lightly floured surface for 8–10 minutes or 6–8 minutes with the dough hook until smooth and elastic.

First rise

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 draft-free spot for 1 to 1¼ hours, or until doubled in size.

Divide & rest

Punch the dough down and divide into two equal portions for two medium pizzas or keep whole for a large board-style pizza. Let the dough rest, covered, for 20 minutes to relax the gluten before shaping.

While dough is rising, make the sauce. Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté briefly (30–45 seconds) until fragrant but not browned. Add crushed tomatoes, oregano, red pepper flakes, salt, pepper, and sugar (if using). Simmer gently for 10–12 minutes to thicken and concentrate flavor. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

About 30 minutes before baking, place a pizza stone or heavy baking sheet on the center rack and preheat oven to 500°F (260°C). If using a grill, prepare for high heat. Scatter cornmeal or semolina on a pizza peel or the back of a baking sheet to prevent sticking.

On a lightly floured surface, gently stretch or roll each rested dough portion to a roughly 12–14-inch round (or one large rectangle for a board-style pizza). Aim for a slightly thinner center and a puffier rim.

Brush dough lightly with 1/2 tablespoon olive oil, leaving a 1/2-inch rim. Spread a thin layer of tomato sauce over the surface (about 3/4 cup sauce total for two pizzas or 1½ cups for one large). Sprinkle shredded mozzarella evenly, then scatter slices/torn fresh mozzarella across the top. Add grated Parmesan sparingly.

Arrange toppings in sections to create the 'Platform Pizza Board' effect: one quadrant pepperoni, one quadrant mushrooms & red onion, one quadrant roasted red peppers & olives, and one quadrant with mixed toppings and basil and pepperoncini. Press down toppings slightly so they adhere.

Transfer assembled pizza to the preheated stone or baking sheet (use peel or inverted sheet). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and lightly browned. For a large single board-style pizza, baking may take 12–16 minutes; watch edges and underside for doneness.

If you like crispier pepperoni, place a few slices directly on the stone for the final 1–2 minutes or briefly broil (watch carefully).

Remove pizza from oven and let rest 2–3 minutes. Brush exposed crust with remaining olive oil and sprinkle flaky sea salt and freshly ground black pepper over the surface.

Garnish with fresh basil leaves and drizzle balsamic glaze if using. If making multiple pizzas or smaller flatbreads, arrange them on a large serving board (the 'platform') interspersed with small bowls of extra toppings (pepperoncini, olives), extra cheese, and sliced roasted peppers to create a communal board.

Slice pizza into wedges or squares as desired and serve immediately so guests can pick from the board. Estimated to serve 6–8 people when arranged as a communal Platform Pizza Board with sides.