Specialty Pizzas Recipe

Activate yeast

Warm 200 ml of the water to about 40°C (lukewarm). Stir in the sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture, remaining 320 ml water, and 30 ml olive oil. Mix on low until ingredients come together, then knead 6–8 minutes until smooth and slightly elastic. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Form dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 1–1.5 hours or until doubled in size.

Divide and cold ferment (optional but recommended)

Punch down the dough, divide into four equal pieces (about 400 g each). Form into tight balls, place on a lightly oiled tray, cover, and refrigerate for 12–48 hours for improved flavor. If using immediately, let balls rest 20–30 minutes at room temperature before stretching.

Heat 30 ml olive oil in a saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, salt, pepper, and optional sugar. Simmer gently, uncovered, for 15–20 minutes to thicken and concentrate flavor. Cool to room temperature before using. Taste and adjust seasoning.

Preheat oven

Preheat your oven to the highest temperature (250–290°C / 475–550°F). If using a pizza stone, place it on the middle rack and preheat at least 45 minutes. If using a steel, preheat similarly.

Stretch dough

Take one dough ball (about 400 g) and let it rest 20–30 minutes if cold. On a lightly floured surface or on parchment, press from center out, then lift and stretch into a 12-inch round, leaving a slightly thicker rim. Avoid overworking to keep the crust airy.

Sauce and cheese

Spread about 160 g (approx. 3/8 cup) of the cooled tomato sauce over the stretched dough, leaving a 1–1.5 cm border. Distribute a mix of fresh mozzarella slices (about 150–200 g per pizza) and a light sprinkle of shredded mozzarella (about 50 g) for even melt. Finish with a tablespoon (about 5 g) of grated Parmesan per pizza.

Specialty topping options

Use the following combinations for four different specialty pizzas (apply toppings evenly): 1) Pepperoni Classic: ~50 g pepperoni slices, light sprinkle of shredded mozzarella. 2) Meat Lover's: ~75 g cooked crumbled Italian sausage, ~40 g pepperoni, extra shredded mozzarella. 3) Veggie Supreme: mushrooms (50 g), sliced bell pepper (50 g), thin red onion slices (¼ of one onion), black olives (20 g). 4) Prosciutto & Arugula: after baking, top with ~30 g prosciutto, ~15 g fresh arugula, roasted red peppers (30 g), drizzle 10 ml balsamic glaze and 5 ml olive oil. Adjust quantities to cover each 12-inch pizza evenly without overloading.

Season and bake

Finish assembled pizzas with a light sprinkle of dried oregano, crushed red pepper flakes to taste, and a grind of black pepper. Slide pizza onto the hot stone or steel (or baking sheet) and bake 7–10 minutes at high heat, rotating halfway, until crust is blistered and cheese is bubbling and golden in spots. Baking time will vary with oven temp and thickness.

Finish and serve

Remove pizza from oven. For the prosciutto pizza, add the prosciutto, arugula, roasted red peppers, then drizzle balsamic glaze and olive oil. For all pizzas, finish with a light sprinkle of grated Parmesan and a pinch of sea salt if desired. Let rest 2 minutes, slice, and serve hot.

Keep crushed red pepper, dried oregano, sea salt, and black pepper available at the finish stage. Use sea salt and black pepper sparingly after baking to brighten flavors. Crushed red pepper and dried oregano can be added before baking or offered at the table.