Ugly Crust Pizza Recipe

Activate and mix

In a large bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until slightly foamy. Add 2 tablespoons olive oil, 2 tsp salt and 2 cups of the flour. Stir with a wooden spoon until a shaggy dough forms.

Develop dough

Add remaining flour 1/2 cup at a time, stirring until incorporated. The dough should be soft and a little sticky but still capable of being handled. If too dry, add up to 1–2 tablespoons more warm water; if too wet, add up to 2 tablespoons flour. Turn the dough onto a lightly floured surface and knead by hand 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with dough hook 4–5 minutes.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil, place the dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place 60–75 minutes, until roughly doubled. This yields the thick, floppy border rather than a crisp thin crust.

Shape for pan

Punch the dough down gently to deflate. Turn out onto a lightly oiled surface and divide if making two smaller pizzas (this recipe makes one large 14–16" pan pizza). Form into a rough round, then transfer to an oiled pizza pan or sheet sprinkled with cornmeal (use the 2 tbsp cornmeal). With your fingertips, press the dough out toward the edges of the pan, leaving a thicker ridge (about 3/4–1 inch) for the floppy crust. Don't overwork the edge; a loose, bulky rim gives the 'ugly' floppy look.

Make the sauce while the dough is doing its first rise. In a small bowl, mix crushed tomatoes, tomato paste, minced garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Taste and adjust seasoning. The sauce should be slightly looser than a spreading paste; if very thick, thin with 1–2 tablespoons water.

Preheat oven

Position a rack in the lower third of the oven and preheat to 475°F (245°C). If you have a baking steel or stone, place it in the oven to preheat; if using a pan, preheat the oven and use the oiled pan.

Top the pizza

Spread an even layer of the prepared sauce over the stretched dough, leaving the thick rim exposed. Sprinkle about 2 1/2 cups shredded mozzarella across the pizza, leaving some concentrated cheese toward the center. Add pepperoni or other toppings as desired. Finish with grated Parmesan and a light pinch of red pepper flakes.

Bake

Bake on the lower third of the oven 14–18 minutes. The center should be set but not watery and the crust rim will be golden but still soft and slightly floppy to the touch. If the top browns too quickly, tent loosely with foil for the last 3–4 minutes.

Remove pizza from oven and immediately brush the crust rim with melted butter or the remaining olive oil (2 tbsp). Sprinkle the coarse salt over the crust if using. Let rest 5 minutes to allow juices to settle and the floppy crust to relax (it will remain soft and floppy rather than rigid). Tear or slice into wedges, add fresh basil leaves if desired, and serve warm.