Platform Takeout Pizza Recipe

Activate yeast

In a small bowl, whisk warm water (about 105–115°F / 40–46°C) with sugar then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Portion and rest

Punch dough down gently and divide into two equal pieces for two 12-inch pizzas (or keep as one for a single large pie). Shape into rounds, cover, and let rest 20–30 minutes to relax the gluten before stretching.

Make sauce while dough is resting: Mince garlic. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and cook 30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer. Cook 8–12 minutes to slightly thicken, stirring occasionally. Taste and adjust salt or sugar if tomatoes are too bright. Remove from heat and let cool slightly.

Preheat and prepare bake surface

Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat oven to 500°F (260°C) for at least 45 minutes to thoroughly heat the stone/sheet. If using a pizza steel, preheat similarly. Dust a pizza peel or cutting board with cornmeal or semolina to prevent sticking.

Stretch dough

Working with one dough round at a time, press from center outward, leaving a 3/4-inch rim. Stretch by hand or use a rolling pin if needed to a roughly 12-inch diameter. Transfer stretched dough to the prepared peel dusted with cornmeal.

Sauce and cheese

Spread 1/2 cup of the cooled sauce evenly over the dough, leaving the rim bare. Distribute half of the mozzarella (about 4 oz) in even pieces across the sauce. Sprinkle 1 tablespoon grated Parmesan over the top. Arrange half of the pepperoni slices (6 slices) evenly.

Bake

Slide the pizza onto the preheated stone or sheet. Bake 7–9 minutes at 500°F (or 6–8 minutes if oven runs hot) until crust is deeply golden and cheese is bubbling and starting to brown in spots. Rotate halfway through bake for even browning.

Finish

Remove pizza to a cutting board. Drizzle a little olive oil (about 1/2 tsp) over the crust rim and scatter fresh basil leaves on top. Let rest 2–3 minutes, then slice and serve. Repeat assembly and bake for the second pizza.

Serve hot with extra red pepper flakes or grated Parmesan at the table. Leftover pizza can be wrapped and refrigerated up to 3 days; reheat in a 400°F oven on a baking sheet or in a skillet to restore crispness.