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Pizza Dough (12-inch)

Recipe: @theloveofpizza (Rob Papandrea)

Ingredients

• 179g bread flour
• 107g water (room temperature)
• 3.5g salt
• 3.5g sugar
• 2g instant yeast
• 5g olive oil

Dough Process

1. Mix the Dough — 10 minutes

• Combine water, sugar, and yeast in a bowl.
• Add flour, salt, and olive oil.
• Mix and knead until smooth, about 8 minutes.
• The dough should feel soft and slightly tacky.

2. Bulk Fermentation — 60 minutes

• Form dough into a ball and place in a lightly oiled bowl.
• Cover and let rise at room temperature for 60 minutes.
• Perform one stretch and fold after 30 minutes.
• Perform a second stretch and fold at the 60-minute mark.
• The dough will increase in size and strengthen as it rests.

3. Ball & Relax — 45 minutes

• Remove dough from bowl.
• Tighten into a smooth dough ball and seal the bottom.
• Rest covered on the counter for 45 minutes.
• This final rest makes stretching much easier. After the 45 minutes, your dough is ready to be stretched and baked.

Stretching

• Press dough outward from the center.
• Leave a slightly thicker

Pizza Sauce

Recipe: @theloveofpizza (Rob Papandrea)

Ingredients:

• 1/2 cup crushed tomatoes

• 1/2 teaspoon salt

• 1 teaspoon extra virgin olive oil

• 1 tablespoon finely grated Pecorino Romano

• 2 to 3 small basil leaves, torn

Prep:

• Add crushed tomatoes to a bowl.

• Stir in salt, olive oil, and Pecorino Romano.

• Tear basil leaves by hand and mix into the sauce.

• Let sit for 5–10 minutes before using.

How to Use:

• Spread sauce directly onto stretched pizza dough.

• Do not cook the sauce beforehand.

• Bake raw on the pizza for classic New York-style flavor.

Pizza Baking Instructions

Baking Instructions

Oven Setup:

• Preheat oven and pizza steel or stone to 500–550°F for 45 minutes.

Bake Time:

• Bake for 6–9 minutes or until crust is golden and crisp.
• Rotate halfway through if needed.
•  For extra color, finish under the broiler for 1–2 minutes.

Margherita Pizza

• ¼ cup tomato sauce
• 4 oz fresh mozzarella (sliced)
• 5–6 basil leaves
• 1 tbsp olive oil (after bake)

Bake for 7-9 minutes using raw dough

Mushroom & Truffle

• 2 tbsp olive oil (no red sauce)
• 3 oz mozzarella
• 2 oz fontina
• 1 cup mushrooms (raw thinly sliced before bake)
• 1 tsp truffle oil (after bake)

Bake for 8-10 minutes using raw dough

Meat Lovers Tuscan

• ¼ cup tomato sauce
• 3 oz mozzarella
• 2 oz sausage
• 2 oz pancetta (cooked)
• 1 oz salami

bake for 10-12 minutes using raw dough

Prosciutto & Arugula

• ¼ cup tomato sauce
• 3 oz mozzarella
• 2 oz prosciutto (added after bake)
• 1 cup arugula (added after bake)
• 1 tbsp olive oil

Bake for 7-8 minutes using raw dough

Pepperoni with Hot Honey

• ¼ cup tomato sauce
• 3 oz mozzarella
• 20–25 pepperoni slices
• 1 tbsp hot honey (after bake)

Bake for 8-10 minutes using raw dough

Melanzane alla Parmigiana

• ¼ cup tomato sauce
• 3 oz mozzarella
• 4–5 slices breaded eggplant (raw thinly sliced before bake)
• 2 tbsp grated parmesan
• Fresh Basil

Bake for 9-11 minutes using raw dough

Sausage & Roasted Red Pepper

• ¼ cup tomato sauce
• 3 oz mozzarella
• 3 oz cooked Italian sausage
• ½ cup roasted red peppers (sliced)

Bake for 9-11 minutes using raw dough

Ricotta & Spinach (White Pizza)

• 2 tbsp olive oil
• 3 oz mozzarella
• ½ cup ricotta (dollops)
• 1 cup sautéed spinach
• 1 clove garlic (minced)

Bake for 8-9 minutes using raw dough

Caramelized Onion & Goat Cheese

• 2 tbsp olive oil
• 3 oz mozzarella
• ½ cup caramelized onions
• 2 oz goat cheese
• ½ tsp fresh thyme

Bake for 8-10 minutes using raw dough