Bowling Green Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture doesn't foam, discard and start with fresh yeast.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low (or stir by hand) until a shaggy dough forms, about 2–3 minutes.

Knead

If using a stand mixer, increase speed to medium and knead 6–8 minutes until smooth and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface, add remaining 0.5 cup flour as needed, and knead 8–10 minutes until smooth and elastic.

First rise

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

Divide and rest

Punch down the risen dough and transfer to a floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball. Cover and let rest 15–20 minutes to relax the gluten before shaping.

While the dough is rising, make the sauce. In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add the minced garlic and sauté just until fragrant, about 30 seconds—do not brown.

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar if using. Simmer gently for 10–12 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (hot sauce can make cheese slide).

Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or an inverted baking sheet on the middle rack. If you have a pizza oven, follow manufacturer recommendations (higher temp is fine).

On a lightly floured surface, take one rested dough ball and press from center outward to flatten, then stretch to a 12-inch round. For a thinner crust, stretch larger. If dough resists, let rest 5 minutes and try again. Transfer dough to a pizza peel or parchment-lined inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Brush a thin layer of olive oil (about 1/2 tbsp) around the outer 1/2-inch rim of the dough to encourage browning and crispness.

Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving the oiled rim exposed. Don't overload with sauce to prevent sogginess.

Evenly distribute 1 cup shredded mozzarella and 1/2 cup shredded provolone over the sauce. Scatter the cooked crumbled Italian sausage and arrange sliced pepperoni on top. Add green pepper, red onion, and banana peppers if using. Finish with remaining 1 cup mozzarella if you like a cheesier melt.

Sprinkle grated Parmesan evenly and, if desired, a light dusting of red pepper flakes for heat.

Brush exposed crust lightly with remaining 1/2 tablespoon olive oil.

Slide pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden with blistered spots and cheese is bubbly and slightly browned. Baking time varies with oven and thickness.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves across the top. Slice and serve hot.