Medium Hanover Pizza Recipe

Activate yeast

Warm 1 cup water to about 105–115°F (warm to the touch). Stir in 1 tsp sugar and sprinkle 2 tsp active dry yeast over the top. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp kosher salt. Make a well in the center and add the foamy yeast mixture and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbsp more flour gradually; avoid making it dry.

First rise

Lightly oil a bowl, place dough inside, turn to coat, cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape for medium pizza

After rising, punch down dough and turn onto a floured surface. Form into a ball and let rest 10 minutes. Press and stretch (or roll) into a 12-inch round (medium pizza) aiming for about 1/4–1/3 inch thickness with a slightly thicker rim. Place on a pizza peel or baking sheet dusted with 1 tbsp cornmeal or semolina.

Combine sauce ingredients

In a small bowl, combine 1 cup crushed tomatoes, 1 tbsp tomato paste, 1 tsp olive oil, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Stir until smooth.

Adjust seasoning

Taste and adjust salt, pepper, or sugar as needed. The sauce should be slightly seasoned and not too watery since it will go directly on the crust.

Preheat oven

Place oven rack in the lowest or lower-middle position. Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, preheat the stone in the oven as well.

Assemble pizza

Brush the outer rim of the shaped dough lightly with 1 tsp olive oil. Spread about 1/2 to 2/3 cup of the prepared tomato sauce evenly over the dough, leaving the rim exposed. Sprinkle 2 cups shredded low-moisture mozzarella evenly over the sauce. Arrange about 20 slices of pepperoni evenly on the cheese, scatter 1/2 cup cooked crumbled Italian sausage, 1/2 cup sliced mushrooms and 1/4 cup sliced red onion. Finish with 2 tbsp grated Parmesan and a light sprinkle of 1/4 tsp crushed red pepper flakes if desired.

Bake

Slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and starting to brown in spots.

Rest and finish

Remove pizza from oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves on top if using. Slice into 6–8 slices and serve hot.

If desired, brush the crust lightly with a bit more olive oil after baking for a glossy finish. Serve with extra Parmesan and red pepper flakes on the side.