Description
Style pizza delivers Italian culinary artistry straight to home kitchens. Crisp crust, fresh ingredients, and bold Mediterranean flavors combine for an unforgettable dining experience you’ll savor with each delicious bite.
Ingredients
Scale
- 3.5 cups (875 ml) all-purpose flour (or bread flour for chewier crust)
- 1.25 cups (310 ml) warm water (110°F / 45°C)
- 1 packet (2.25 tsp) instant yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups shredded mozzarella cheese
- 1 tbsp olive oil
- 0.5 cup (50 g) Parmesan cheese, grated
- Pepperoni
- Mushrooms
- Bell peppers
- Onions
- Olives
- 1 tsp garlic powder (or 1 minced garlic clove)
- 0.5 tsp dried oregano
- 1 tsp dried oregano (for extra Italian flavor)
- 0.5 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp sugar (balances acidity, optional)
Instructions
- Yeast Activation: Combine yeast with warm water and sugar, allowing the mixture to become frothy and develop for 5 minutes.
- Dough Preparation: Merge flour, salt, and olive oil into the activated yeast, kneading on a lightly dusted surface until achieving a smooth, elastic consistency.
- Proofing Stage: Rest the dough in a greased container, covered, until volume doubles – approximately 1-1.5 hours in a warm environment.
- Sauce Creation: Gently simmer crushed tomatoes with aromatic herbs, garlic, and seasonings until the mixture develops rich, concentrated flavors.
- Oven Preparation: Heat oven and pizza stone to 475F, creating an intense cooking environment for optimal crust development.
- Dough Shaping and Topping: Roll dough into a thin circular shape, transfer to parchment-lined surface, spread sauce from center outwards, then strategically layer mozzarella, Parmesan, selected toppings, sprinkle dried oregano, and drizzle olive oil.
- Baking Process: Cook pizza until crust turns golden-brown and cheese melts into bubbling, caramelized perfection.
- Serving: Rest pizza briefly after removing from oven, slice, and serve while maintaining optimal temperature and crispness.
Notes
- Master Yeast Activation: Ensure water temperature is precisely between 100-110°F to guarantee proper yeast growth without killing the microorganisms.
- Knead with Precision: Use consistent, rhythmic motions when working dough to develop gluten structure, creating a more elastic and tender crust.
- Temperature Control for Rising: Place dough in a draft-free, warm spot around 80-85°F, covering with a damp cloth to prevent surface drying and maintain optimal moisture.
- Customize for Dietary Needs: Substitute wheat flour with gluten-free alternatives like almond or cauliflower flour for those with gluten sensitivities, adjusting liquid ratios accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 310
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg