The 500 Recipe

Activate yeast and combine

In a large mixing bowl, sprinkle the active dry yeast and sugar into the warm water. Let sit 5–7 minutes until foamy. If it does not foam, yeast may be dead—start over with fresh yeast.

Mix dough

Add 2 cups of the flour, salt, and olive oil to the yeast mixture. Stir to combine into a shaggy dough. Gradually add remaining flour, 1/4 cup at a time, until a soft, slightly tacky dough forms. You want a dough that holds together but is not overly sticky.

Knead

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

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes. For better flavor, refrigerate covered for 12–24 hours and bring back to room temperature before shaping.

Divide and rest

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let dough balls rest, covered, 20–30 minutes before shaping to relax the gluten.

Prepare sauce

While dough rises, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, sugar (if using), salt, and black pepper in a bowl. Stir until smooth and taste; adjust seasoning. Keep sauce at room temperature — it should be slightly loose so it spreads easily on dough.

Cheese prep

Shred the mozzarella if not pre-shredded and grate the pecorino/Parmesan. Keep cheeses refrigerated until just before assembling to prevent excess moisture on the pizza.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes to 1 hour. If using a home oven that doesn't reach 500°F, set to the highest temperature and allow the stone to heat thoroughly.

Shape dough

On a well-floured surface or a cornmeal-dusted peel, gently stretch one dough ball into a roughly 12-inch circle using your fingertips and gravity. Aim for a slightly thicker rim for a chewier crust; avoid tearing. If dough resists, let it rest 5 minutes and continue.

Assemble pizza

Lightly brush the outer 1/2-inch rim of the dough with olive oil. Spread 1/2 cup of the sauce over the dough, leaving the rim bare. Sprinkle about 1.5 cups of shredded mozzarella evenly over the sauce.

Add pepperoni, jalapeño, and pineapple

Arrange 6 slices of natural-casing pepperoni in a single layer across the cheese. Distribute a few thin jalapeño slices across the pie (use more or fewer depending on desired heat). Cut the pineapple rings into halves or quarters and arrange them evenly so each slice has some pineapple. If you like more char on the pepperoni, slightly overlap slices so edges crisp.

Optional finishes before baking

Sprinkle a light pinch (about 1/8–1/4 tsp) of red pepper flakes if you want extra heat. Dust a little grated pecorino/Parmesan on top for umami.

Bake

Slide the assembled pizza onto the preheated stone or sheet and bake at 500°F (or oven max) for 8–12 minutes. Watch for a golden, blistered crust, well-melted cheese, pepperoni edges crisping and curling, and slight caramelization at pineapple edges. Rotate once halfway through if your oven has hot spots.

Finish and rest

Remove pizza from oven and let rest 2–3 minutes. Garnish with chopped cilantro or basil if using. Brush exposed crust with a little olive oil for sheen and flavor. Slice and serve hot.

If preparing two pizzas, repeat shaping and topping steps for the second dough ball. Use remaining sauce and cheese evenly. Leftover cooked pizza stores well in the refrigerator for 3 days; reheat in a hot skillet or oven for best texture.