Cafe Pizza Recipe

Activate and mix

In a large mixing bowl or bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), instant dry yeast, and sugar. Stir and let sit 2 minutes until slightly foamy. Add 2 1/2 cups of the flour, salt, and olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes, adding remaining flour a little at a time as needed, until the dough is smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead on low for 5–6 minutes.

First rise

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

While the dough rises, make the sauce: in a small saucepan or bowl, combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, salt, pepper, and 1 teaspoon olive oil. Warm gently over low heat 6–8 minutes just to blend flavors and soften the garlic. Remove from heat and let cool a few minutes.

Preheat oven and shape dough

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Punch down the risen dough and divide if making two smaller pizzas (this recipe makes one 12–14-inch pizza). On a lightly floured surface, stretch or roll the dough into a 12–14-inch round, leaving a slightly thicker edge for the crust.

Sauce and toppings

Transfer the dough to a piece of parchment or a well-floured pizza peel. Spread a thin layer (about 3/4 to 1/2 cup) of the prepared sauce over the dough, leaving a 1/2-inch border. Distribute the fresh mozzarella evenly, sprinkle grated Parmesan, arrange pepperoni and scattered red onion. Sprinkle crushed red pepper flakes and coarse salt over the top and finish with a light drizzle of olive oil.

Bake

Slide the pizza (on parchment) onto the preheated stone or inverted sheet. Bake for 8–12 minutes until the crust is golden and blistered and cheese is melted and bubbling. Rotate halfway if your oven has hot spots.

Finish

Remove the pizza from the oven and let rest 2 minutes. Scatter fresh basil leaves over the top and, if using, drizzle balsamic glaze. Slice and serve immediately.