Create Your Own Gourmet Pizza Recipe

Activate yeast

Combine warm water (105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle the active dry yeast over the surface, stir once, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Make a well, add the foamy yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms.

Knead

If using a stand mixer, knead on medium-low for 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl, place the dough in it, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Divide and rest

Punch down the dough, divide into two equal portions (for 2 medium 12" pizzas). Form each portion into a tight ball. Cover and rest 15–30 minutes to relax the gluten before shaping.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 2 tbs minced garlic and cook 30–45 seconds until fragrant but not browned.

Add 1.5 cups canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp red pepper flakes, 0.75 tsp salt, and 0.25 tsp black pepper. Stir to combine.

Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (warm is fine).

Preheat oven and prepare surface

Place a pizza stone or inverted heavy baking sheet in the oven on the middle rack. Preheat the oven to 500°F (260°C) for at least 45 minutes for a hot, crisp crust. If using a home oven that won't reach 500°F, preheat to the highest setting.

Shape dough

On a lightly floured surface, press or stretch one dough ball from the center outward into a 12" round, leaving a slightly thicker edge for the crust. Avoid degassing too much to retain airy pockets.

Transfer to peel

Lightly dust a pizza peel or an inverted baking sheet with fine cornmeal or flour. Transfer the shaped dough to the peel.

Top

Brush the crust edge with a little olive oil (about 1 tsp). Spread about 3/4 cup of the prepared sauce evenly over the dough, leaving the rim. Scatter 5 oz fresh mozzarella, sprinkle ~1/4 cup grated Parmesan, then add chosen toppings (pepperoni, mushrooms, onions, roasted peppers) evenly. Finish with a light drizzle of olive oil over toppings if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until crust is deeply golden and cheese is bubbling and slightly browned. Baking time will vary with oven temperature and thickness of dough.

Finish

Remove pizza to a cutting board. Immediately scatter fresh basil leaves and baby arugula if using. Sprinkle flaky sea salt (about 1/4–1/2 tsp) and a light drizzle of olive oil. If desired, finish with balsamic glaze and a pinch of red pepper flakes.

Repeat shaping, topping, and baking with the second dough ball. Let pizzas rest 3–5 minutes before slicing so cheese sets slightly. Slice into 8 wedges and serve hot.