Specialty Pizzas Recipe

Activate 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 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes by mixer (or 8–10 minutes by hand on a lightly floured surface) until smooth and elastic.

First rise

Lightly coat a clean bowl with olive oil, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free area for 60–90 minutes until doubled in size.

Divide and rest

Punch down the dough, divide into two equal pieces, shape each into a tight ball. Place on a floured surface, cover, and let rest 15–20 minutes to relax the gluten before stretching.

Stretch to crust

On a lightly floured or cornmeal-dusted peel or baking sheet, use your fingers to press each dough ball from the center outward to form a 12-inch circle with a slightly thicker rim. Do not overwork; leave some airy bubbles for a rustic crust.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, salt, and black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in chiffonade of fresh basil. Taste and adjust seasoning. Let cool slightly before spreading on dough.

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and allow the oven to preheat at temperature for at least 45 minutes. If using a baking sheet, preheat to 500°F as well.

Sauce and cheese

Lightly brush the stretched dough edge with a little olive oil. Spread about 3/4 cup of the tomato basil sauce over each 12-inch crust, leaving a 1/2–3/4-inch border. Sprinkle about 1 to 1 1/2 cups shredded mozzarella evenly over the sauce. Add slices of fresh mozzarella evenly across the pie (about half the sliced fresh mozzarella per pizza).

Add specialty toppings

Distribute chosen specialty toppings evenly over the cheese. Example combinations: Pepperoni + black olives; Italian sausage + roasted red peppers + caramelized onions; Prosciutto + arugula + shaved parmesan (add prosciutto and arugula after baking); Pesto base with mushrooms and fresh mozzarella (swap some tomato sauce for 1–2 tbs pesto). Keep toppings to a moderate amount to ensure proper baking.

Bake

Transfer the prepared pizza to the preheated stone or hot baking sheet. Bake 8–10 minutes at 500°F, rotating once halfway, until crust is golden and cheese is bubbling and slightly browned. Thicker toppings or a crowded pizza may need 1–2 additional minutes—watch closely to avoid burning.

Finish

Remove pizza from oven. If using prosciutto or arugula, arrange those now. Drizzle balsamic glaze or an extra 1 teaspoon olive oil and sprinkle grated parmesan and fresh basil leaves. Add crushed red pepper and sea salt to taste. Let rest 3–5 minutes before slicing to allow cheese to set.

If making multiple pizzas, reserve remaining shredded and sliced mozzarella in the refrigerator until needed. Grate parmesan fresh and keep basil leaves whole for garnish. Brush exposed crusts with remaining olive oil immediately after baking if you prefer a glossy finish.