Medium Bowling Green Pizza Recipe
Make Medium Bowling Green Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings & Cheese
Tools & Finishing
Method
Dough
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 3.25 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp fine sea salt until evenly distributed.
- 2
Add liquids
Make a well in the flour mixture and pour in 1.25 cups warm water (about 100–110°F / 38–43°C) and 1 tbsp extra-virgin olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead the dough
Turn dough onto a lightly floured surface and knead about 7–8 minutes until smooth and elastic. (If using a stand mixer, knead on medium speed with a dough hook for 5–6 minutes.) If dough is very sticky, add up to 2 tablespoons more flour, 1 tbsp at a time.
- 4
- 5
Divide and rest
Punch down the risen dough, turn onto a floured surface, and gently shape into a ball. Let rest 10 minutes. For a medium pizza, stretch or roll dough to a 12-inch diameter (about 0.25–0.35 inch thick).
Sauce
- 6
Prepare sauce
In a small bowl, combine 1 cup crushed tomatoes, 1 tbsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil. Stir until smooth. Taste and adjust seasoning; set aside.
Assembling & Toppings
- 7
Preheat oven and prepare pan
Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a baking sheet, lightly brush with 1 tsp olive oil and dust with 1 tbsp cornmeal or semolina.
- 8
Transfer dough
On a lightly floured surface or a sheet of parchment, stretch the dough to a 12-inch round. If using a pizza peel, dust with cornmeal and transfer dough to the peel or prepared baking sheet.
- 9
Sauce and cheese
Spread about 3/4 cup of the prepared tomato sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle 2 cups shredded mozzarella evenly over the sauce. If using fresh mozzarella, distribute the 4 oz slices evenly.
- 10
Add toppings
Arrange 18 pepperoni slices across the pizza. Scatter 1/4 cup sliced red onion, 1/4 cup sliced green bell pepper, and 1/4 cup sliced black olives evenly. Sprinkle 2 tbsp grated Parmesan and 1/2 tsp red pepper flakes over the top.
- 11
Baking & Finishing
- 12
Bake the pizza
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly and beginning to brown.
- 13
Rest and finish
Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top. Slice into 8 slices and serve hot.