Long Island Pizza Recipe

Activate yeast and combine dry ingredients

Warm 1 1/2 cups water to about 105–115°F (slightly warm). In a large mixing bowl or stand mixer bowl, whisk together 4 cups bread flour, 1 tsp instant yeast, 1 tsp sugar, and 2 tsp fine sea salt.

Mix and knead

Add warm water and 2 tbsp olive oil to the dry ingredients. Stir until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Shape and rest

After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Shape into a ball and let rest, covered, for 15 minutes to relax the gluten. Press and stretch the dough into a 16" round using your fingers and knuckles, leaving a slightly thicker rim for the crust.

Prepare for baking

Preheat oven to 500–550°F (260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. Dust a pizza peel or inverted baking sheet with 1–2 tbsp semolina or cornmeal or use parchment to prevent sticking.

Combine sauce ingredients

In a mixing bowl, combine 1 cup crushed tomatoes, 2 tbsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tbsp olive oil, 1 tsp granulated sugar, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth and cohesive. Taste and adjust salt or sugar if the tomatoes are very acidic.

Optional simmer

For a brighter, fresher sauce use as-is. For a deeper flavor, simmer the sauce gently in a small saucepan over low heat for 10–12 minutes, then cool before assembling.

Preheat and prepare toppings

While the oven preheats, shred cheeses if needed and cook/crumble 8 oz Italian sausage in a skillet until brown and cooked through; drain excess fat. Slice bell pepper, red onion, and olives.

Assemble the pizza

Transfer the stretched 16" dough to the prepared peel or parchment. Lightly brush the crust edge with 1 tbsp olive oil. Spread an even layer of sauce over the dough, leaving a 1" rim. Sprinkle 3 cups shredded mozzarella evenly, followed by 1 cup shredded provolone and 1/2 cup grated Parmesan. Distribute pepperoni slices (about 30), cooked crumbled sausage (8 oz), sliced green pepper (1/2 cup), red onion (1/4 cup), and black olives (1/4 cup) evenly across the cheese. Finish with a pinch of crushed red pepper flakes if desired.

Bake

Slide the pizza (on the peel or parchment) onto the preheated stone or steel. Bake at 500–550°F for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven and stone; watch closely after 7 minutes.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Sprinkle 1/2 cup grated Parmesan over the hot pizza or reserve for serving. Tear fresh basil leaves and scatter on top, if using. Slice into 8–10 slices and serve hot.

If using parchment, slide the pizza with the parchment onto the stone; if using cornmeal on a peel, shake the pizza off the peel onto the stone. Let the stone/steel preheat thoroughly for best crust. Keep all tools and topping prep synchronized so the oven is ready when the pizza is assembled.