This pizza is meant to evoke the classic slice joint pie we all know and love. Baked on a pizza stone or steel in a hot oven for a crispy, chewy crust.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | One 12- to 13-inch pizza (plus extra dough) |
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110˚)
- 2 cups bread flour
- 1 3/4 cups all-purpose flour, plus more for kneading
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for the bowl
- 1 15-ounce can crushed tomatoes
- 1 small clove garlic, grated
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon dried oregano
- Pinch of sugar, plus more if needed
- Kosher salt and freshly ground pepper
- All-purpose flour or cornmeal, for dusting
- 2 tablespoons grated Parmesan cheese
- 2 ounces fresh mozzarella cheese, torn
- 1 heaping cup freshly grated low-moisture mozzarella cheese
Instructions
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 284 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 25 mg |
| Sodium | 325 mg |
| Serving Size | 1 of 12 servings |
| Calories | 284 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 25 mg |
| Sodium | 325 mg |