This recipe will help you achieve anything from a simple Marinara (Slice A) to an extra-cheesy masterpiece (Slice E).
1. Ingredients
For the Dough (Makes 3-4 medium pizzas):
- Flour: 500g “00” flour or All-purpose flour.
- Water: 325ml lukewarm water.
- Salt: 10g fine sea salt.
- Yeast: 7g dry yeast (1 sachet).
- Sugar: 1 tsp (to help activate the yeast).
- Olive Oil: 1 tbsp.
For the Classic Tomato Sauce:
- 1 can (400g) San Marzano whole peeled tomatoes (crushed by hand).
- 1 clove of garlic (minced).
- A pinch of salt and dried oregano.
- A drizzle of extra virgin olive oil.
2. Preparation Steps
- Make the Dough: Mix water, yeast, and sugar. Let it sit for 5 minutes until foamy.
- Knead: In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Knead for about 10 minutes until the dough is smooth and elastic.
- Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours (or until doubled in size).
- Shape: Divide the dough into balls. On a floured surface, stretch the dough into circles using your hands (avoid a rolling pin to keep the edges airy).
3. How to achieve each “Slice” from the image:
To get the perfect look for your social media or website, follow these topping guides:
- Slice A (The Purist): Spread a thin layer of tomato sauce and a sprinkle of oregano. No cheese.
- Slice B (The Light): A thin layer of sauce and a very light dusting of shredded mozzarella.
- Slice C (The Standard): A balanced layer of sauce and enough mozzarella to cover the red base evenly.
- Slice D (The Cheesy): Double the amount of mozzarella, ensuring a thick, white melted layer.
- Slice E (The Extra-Cheesy): Use a mix of Mozzarella, Provolone, and Monterey Jack for that “overflowing” melt effect. Add extra cheese near the edges.
4. Baking
- Preheat your oven to its maximum temperature (usually 250°C – 280°C).
- If you have a pizza stone, use it! If not, an upside-down baking tray works well.
- Bake for 7–10 minutes until the crust is golden brown and the cheese is bubbling.
Pro Tip: For a professional finish, drizzle a little bit of the olive oil shown in your image over the pizza right after it comes out of the oven!
