Pizza Vip Recipe

Activate yeast & mix

In a large bowl combine warm water, sugar, and instant yeast. Stir and let sit 3–5 minutes until foamy. Add olive oil, then add about 2 cups of flour and the salt. Stir until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes, adding the remaining flour a little at a time until the dough is smooth and slightly tacky. Alternatively, use a stand mixer with a dough hook on low for 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.

Shape

Punch down the dough and divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two medium). Let rest 10 minutes, then on a cornmeal-dusted peel or baking sheet stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust.

Make the sauce while the dough rises. In a bowl whisk crushed tomatoes with tomato paste, olive oil, minced garlic, oregano, salt, pepper and chopped basil. Taste and adjust seasoning. No cooking required — the sauce should be bright and slightly thick. Set aside.

Prepare toppings

If you don't have pre-caramelized onions, slice one medium onion and cook in 1 tsp olive oil over medium-low heat for 15–20 minutes until soft and caramelized. Slice roasted peppers, halve olives, and slice or tear the mozzarella. Shred fontina/provolone if not pre-shredded.

Assemble pizza

Preheat oven to highest temperature (475–500°F / 250–260°C) and place a pizza stone or heavy baking sheet inside while it heats for at least 30 minutes. Lightly dust peel or baking sheet with cornmeal. Spread a thin layer (about 1/2–3/4 cup) of tomato sauce over the stretched dough, leaving the rim clear. Distribute fresh mozzarella pieces evenly, sprinkle shredded fontina, then scatter caramelized onions, roasted red peppers, olives, and salami/prosciutto slices. Finish with a light sprinkle of grated Parmesan and red pepper flakes to taste. Drizzle 1 tsp olive oil over the top.

Bake

Slide the pizza onto the preheated stone/baking sheet. Bake 8–12 minutes (depending on oven and thickness) until the crust is golden and cheese is bubbly with some brown spots. If using a broiler, finish 1–2 minutes to add char — watch carefully to avoid burning.

Finish

Remove pizza from oven. Immediately scatter fresh arugula over the hot pizza, drizzle balsamic glaze and the remaining 1 tsp olive oil on top. Let rest 2–3 minutes, then slice and serve. Optionally add a few more shavings of Parmesan or an extra pinch of red pepper flakes.

Serve hot. Leftover pizza keeps refrigerated up to 3 days; reheat in a warm oven or skillet to preserve crust texture.