Gourmet Pizzas Recipe

Proof yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be dead—start over with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed for 4–6 minutes until the dough is smooth and elastic. If the dough feels too sticky, add up to 2 tablespoons more flour; if too dry, add 1–2 teaspoons water.

First rise

Lightly oil a bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1½ hours, until doubled in size.

Divide and rest

Punch down the dough, divide into two equal portions. Shape each into a tight ball. Cover and let rest 20–30 minutes to relax the gluten before stretching.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the center rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a home oven that won't reach 500°F, set to the highest temperature and preheat longer.

Shape dough

On a lightly floured surface or a board dusted with semolina/cornmeal, press and stretch each dough ball into a 12" round, leaving a slightly thicker rim. Avoid using a rolling pin if you want a lighter edge—use your fingers to push dough outward.

While dough is resting, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, red pepper flakes, salt and black pepper. Bring to a gentle simmer and cook 10–12 minutes to thicken slightly. Stir in chopped fresh basil off the heat. Taste and adjust seasoning. Let cool to room temperature before using (or use warm for faster assembly).

Assemble: Spread a thin layer (about 1/3 cup) of the tomato sauce over one stretched dough, leaving the rim exposed. Arrange the torn or sliced fresh mozzarella evenly. Add optional tomato slices if using. Drizzle 1 tablespoon olive oil over the top and sprinkle 1/4 teaspoon sea salt.

Bake: Transfer the pizza to the preheated stone or baking sheet (use a peel or inverted baking sheet to slide it onto the stone). Bake 7–9 minutes until crust is blistered and cheese is melted and lightly browned.

Finish: Remove from oven, scatter fresh basil leaves over the pizza and let rest 1–2 minutes before slicing. Sprinkle a pinch of flaky sea salt and red pepper flakes to taste.

Assemble: Spread about 1/3 cup tomato sauce across the second stretched dough (or use a light smear of olive oil if you prefer). Scatter shredded mozzarella evenly.

Bake: Slide the assembled pizza onto the hot stone and bake 8–10 minutes until the crust is golden and cheese is bubbling.

Finish: As soon as the pizza comes out, drape the prosciutto slices over the hot pizza (they will warm but not fully cook). Toss arugula with 1 teaspoon olive oil and 1 teaspoon lemon juice, then mound on top. Finish with shaved Parmesan and a light sprinkle of flaky sea salt.

Caramelize onions

While the oven heats, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. Add thinly sliced onion with a pinch of salt and cook slowly, stirring occasionally, about 20–25 minutes until deeply golden and sweet. If onions brown too quickly, lower the heat. Remove and set aside.

Sauté mushrooms

In the same skillet over medium-high heat, add the sliced mushrooms and cook until they release moisture and turn golden, about 6–8 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and thyme. Remove and cool slightly.

Assemble: Spread a thin layer (about 1/3 cup) of tomato sauce on a stretched dough or use a light brush of olive oil for a more earthy pizza. Scatter caramelized onions evenly, then distribute mushrooms. Crumble goat cheese or scatter fontina shreds on top.

Bake: Bake on the preheated stone 8–10 minutes until crust is blistered and cheese is melted and edges are golden.

Finish: Remove, sprinkle with a few extra thyme leaves and a pinch of flaky salt. Let rest 1–2 minutes before slicing.

Slice: Use a pizza cutter or sharp knife to cut each pizza into 6–8 slices depending on preference.

Serve: Offer extra red pepper flakes, flaky sea salt and torn basil so diners can adjust seasoning. Enjoy pizzas hot from the oven.

Storage: Refrigerate any leftover pizza in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven on a sheet pan 6–8 minutes for a crisper crust.