Pizza Americana Recipe

Activate yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl (or stand mixer bowl), combine flour and salt. Make a well and add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–8 minutes). If dough is too sticky, add up to 2 tbsp more flour; if too dry, wet hands and continue kneading.

Form dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel and let rise in a warm place for 60–90 minutes, or until doubled in size.

Once risen, punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and red pepper flakes (if using). Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, turn it upside down and preheat it in the oven.

On a lightly floured or cornmeal-dusted surface, stretch or roll one dough portion into a 12-inch round, leaving the outer edge slightly thicker for a crust. Transfer the shaped dough to a pizza peel or inverted baking sheet dusted with cornmeal.

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–3/4-inch border for the crust. Use more or less sauce to taste.

Evenly sprinkle 1.5 cups shredded mozzarella over the sauced dough.

Arrange pepperoni slices over the cheese in a single layer (about 15 slices per pizza). Scatter thin slices of fresh chilli over the top to your desired heat level.

Sprinkle a light dusting (about 2 tablespoons) of grated Parmesan if using. Brush the exposed crust with about 1/2 tablespoon olive oil for a golden finish.

Slide the pizza onto the preheated stone or baking surface. Bake for 8–12 minutes, rotating halfway if your oven has hot spots, until the crust is golden and cheese is bubbly and beginning to brown.

Remove the pizza from the oven and let rest 2–3 minutes. Slice and serve hot. Repeat assembly and bake for the second pizza if applicable.