Medium Long Island Pizza Recipe

Proof yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and kosher salt. Make a well in the center and pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5 minutes.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free spot for 60–75 minutes, until doubled in size.

Shape into medium-long form

Punch down the risen dough and transfer to a lightly floured surface. Roll or stretch the dough into a medium-long rectangle/oval about 12–14 inches long and 6–8 inches wide, roughly 1/4–1/3 inch thick. Transfer to a parchment-lined baking sheet or a lightly oiled long pizza pan. Create a slight raised rim by folding or pinching the edges if desired.

Prepare aromatics

Mince the garlic finely. In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté 30–45 seconds until fragrant, without browning.

Simmer sauce

Add crushed tomatoes and tomato paste to the pan, stirring to combine. Stir in dried oregano, dried basil, salt, black pepper, and red pepper flakes. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Preheat oven

Place an oven rack in the upper-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven before preheating.

Assemble pizza

Brush the shaped dough lightly with 1 tablespoon olive oil to prevent sogginess. Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle half of the shredded mozzarella evenly over the sauce. Arrange provolone slices down the center lengthwise to create the signature 'Long Island' layered look (or distribute evenly if preferred). Top with the remaining mozzarella.

Add toppings

Distribute cooked sliced Italian sausage across the pizza, then add pepperoni slices if using. Scatter thinly sliced red onion and green bell pepper evenly. Finish with a light sprinkle of grated parmesan and dried oregano.

Bake

Slide the pizza (on the parchment or pan) into the preheated oven. Bake 10–14 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and lightly browned. If using a pizza stone, baking time may be 8–12 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. Brush the crust lightly with a little olive oil and sprinkle fresh basil leaves on top. Add crushed red pepper and coarse salt to taste. Let cool 2 minutes more, then slice lengthwise into portions appropriate for a long rectangular pizza.

Serve the Medium Long Island Pizza hot. Refrigerate any leftovers in an airtight container up to 3–4 days; reheat in a 375°F (190°C) oven for 8–10 minutes for best texture.