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Restaurants›Tony's Pizza and Restaurant›16" Medium Cheese Pizza Recipe

16" Medium Cheese Pizza Recipe

Name: Tony's Pizza and Restaurants 16" Medium Cheese Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1.25 cups Warm water; 2 tsp Active dry yeast; 1 tsp Granulated sugar; 1.5 tsp Fine sea salt; 2 tbsp Olive oil; 1 cups Canned crushed tomatoes; 2 tbsp Tomato paste; 1 tsp Garlic (minced); 1 tsp Dried oregano; 0.5 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 0.5 tsp Sugar (optional, to taste); 4 cups Whole milk mozzarella (shredded); 0.25 cups Parmesan cheese (freshly grated); 2 tbsp Cornmeal or semolina (for dusting); 1 tbsp Olive oil (for brushing); 6 to taste Fresh basil leaves (optional, for finishing)

Inspired by Tony's Pizza and Restaurant

Time2h

Serves8

Make 16" Medium Cheese Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough (makes one 16" medium crust)

3 1/2 cups 00 bread flour

1 1/4 cups Warm water

2 tsp Active dry yeast

1 tsp granulated sugar

1 1/2 tsp Fine sea salt

2 tbsp olive oil

Sauce

1 cups Canned crushed tomatoes

2 tbsp Tomato paste

1 tsp Garlic (minced)

1 tsp Dried oregano

1/2 tsp Dried basil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil

1/2 tsp Sugar (optional, to taste)

Topping & Assembly

4 cups Whole milk mozzarella (shredded)

1/4 cups Parmesan cheese (freshly grated)

2 tbsp Cornmeal or semolina (for dusting)

1 tbsp Olive oil (for brushing)

6 to taste Fresh basil leaves (optional, for finishing)

Method

Dough (makes one 16" medium crust)

Activate yeast

Pour 1 1/4 cups warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in 1 tsp sugar and 2 tsp active dry yeast. Let sit 5–10 minutes until foamy and fragrant.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 3 1/2 cups all-purpose flour and 1 1/2 tsp fine sea salt.

Mix dough

Make a well in the flour, add the foamy yeast mixture and 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 2–3 minutes.

Knead

Turn dough onto a lightly floured surface and knead by hand for 7–9 minutes until smooth and elastic (or mix with a stand mixer on medium-low for 5–7 minutes). If dough is too sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place the dough ball inside, turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

After rising, gently deflate the dough and transfer to a lightly floured surface. Press into a 16" disc, then use your fingertips to stretch and shape into a 16" round, leaving a slightly thicker edge for the crust. If dough resists, let rest 10 minutes then continue.

Sauce

While dough is rising, make the sauce. In a medium bowl whisk together 1 cup canned crushed tomatoes and 2 tbsp tomato paste until smooth. Stir in 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp olive oil, and 1/2 tsp sugar if desired. Taste and adjust seasoning. No cooking required for a fresh-tasting pizza sauce; set aside.

Topping & Assembly

Preheat oven and prepare peel/pan

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven as hot as it will go (450–500°F / 230–260°C) at least 30 minutes. If using a pizza peel or baking sheet, dust with 2 tbsp cornmeal or semolina to prevent sticking.

Top the pizza

Brush the shaped 16" dough edge lightly with 1 tbsp olive oil. Spread about 3/4 to 1 cup of the sauce evenly over the dough, leaving a 1/2–3/4" border for the crust. Sprinkle 4 cups shredded whole milk mozzarella in an even layer over the sauce. Finish with 1/4 cup freshly grated Parmesan evenly over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 10–14 minutes, rotating halfway if necessary, until the crust is golden and cheese is bubbly and lightly browned. Bake time will vary with oven temperature; higher heat yields shorter time and more blistering.

Finish

Remove pizza from oven and let rest 2–3 minutes. If using, scatter fresh basil leaves over the top. Slice into 8 equal pieces and serve hot.