Pizza Tomato Americana Vegetariana Recipe

Activate yeast and mix dough

In a small bowl combine warm water (about 105-115°F / 40-46°C), sugar and instant yeast. Let sit 5 minutes until foamy. In a large bowl whisk together flour and salt. Add foamy yeast and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium for 5 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down the dough and transfer to a floured surface. Shape into a 12-inch round by pressing and stretching with your fingers or rolling pin. Transfer to a pizza peel or oven tray dusted with a little flour or semolina. Let rest 10 minutes while you prepare sauce and preheat oven.

Cook sauce

In a small saucepan heat 1 tbsp olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and sugar (if using). Stir to combine and simmer gently 10–12 minutes to thicken slightly. Adjust seasoning to taste. Remove from heat and let cool 5 minutes.

Spread sauce: Using the back of a spoon, spread about 3/4 to 1 cup of sauce evenly over the stretched pizza dough, leaving a 1/2-inch rim.

Preheat oven

Preheat the oven to highest setting (475–500°F / 245–260°C) at least 30 minutes before baking. If you have a pizza stone, place it in the oven while preheating. If using a tray, oil lightly.

Assemble pizza

After spreading sauce, sprinkle the shredded mozzarella evenly over the sauce. Arrange vegetarian pepperoni slices in a single layer across the cheese. Scatter thin slices of fresh red chili over the top (adjust amount to desired heat). Sprinkle crushed red pepper flakes lightly if you want extra spice. Brush the dough edge rim lightly with 1 tbsp olive oil.

Bake

Slide the pizza onto the preheated stone or place the tray in the oven. Bake 8–12 minutes until crust is golden and cheese is bubbly and beginning to brown. Baking time depends on oven temperature and stone; monitor after 7 minutes.

Remove pizza from oven and transfer to a cutting board. Immediately scatter fresh basil leaves over the hot pizza. Sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper evenly. Let rest 2–3 minutes to set.

Slice into 8 slices and serve hot. Offer extra chili flakes at the table for guests who want more heat.