Numero Uno Pizza
Numero Uno Pizza
Ingredients
For the Pizza Dough
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl
For the Pizza Sauce
- 1 1/2 cups canned crushed tomatoes
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1 tablespoon olive oil
For the Toppings
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 3 ounces pepperoni slices
- 1 cup cremini mushrooms, sliced
- 1/2 green bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, for garnish, roughly chopped
Instructions
- 1
Activate the yeast: In a large bowl, combine the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Prepare the pizza dough: To the yeast mixture, add 2 tablespoons of olive oil, 2 1/2 cups of all-purpose flour, and 1 teaspoon of salt. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.
⏱️ 10 min
- 3
First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Make the pizza sauce: While the dough rises, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the optional 1/2 teaspoon of granulated sugar. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 20 min
- 5
Preheat oven and prepare pizza stone/steel: About 30 minutes before baking, place a pizza stone or baking steel in your oven and preheat to 475°F. This high temperature is crucial for a crispy crust.
⏱️ 30 min•🌡️ 475
- 6
Shape the dough: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using your hands or a rolling pin, stretch or roll the dough into a 12-inch round. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min
- 7
Assemble the pizza: Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups of shredded low-moisture mozzarella cheese over the sauce. Arrange the pepperoni slices, sliced cremini mushrooms, thinly sliced green bell pepper, and thinly sliced red onion evenly over the cheese. Sprinkle with 1/4 cup of grated Parmesan cheese.
⏱️ 5 min
- 8
Bake the pizza: Carefully slide the pizza (with the parchment paper if using) onto the preheated pizza stone or baking steel in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Cooking time may vary based on your oven.
⏱️ 18 min•🌡️ 475
- 9
Rest and serve: Carefully remove the pizza from the oven using the pizza peel. Transfer it to a cutting board. Let it rest for 2-3 minutes before slicing to allow the cheese to set. Garnish with fresh basil leaves. Slice into 8 pieces and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Numero Uno Pizza
Ingredients
For the Pizza Dough
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl
For the Pizza Sauce
- 1 1/2 cups canned crushed tomatoes
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1 tablespoon olive oil
For the Toppings
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 3 ounces pepperoni slices
- 1 cup cremini mushrooms, sliced
- 1/2 green bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, for garnish, roughly chopped
Instructions
- 1
Activate the yeast: In a large bowl, combine the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Prepare the pizza dough: To the yeast mixture, add 2 tablespoons of olive oil, 2 1/2 cups of all-purpose flour, and 1 teaspoon of salt. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.
⏱️ 10 min - 3
First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Make the pizza sauce: While the dough rises, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the optional 1/2 teaspoon of granulated sugar. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 20 min - 5
Preheat oven and prepare pizza stone/steel: About 30 minutes before baking, place a pizza stone or baking steel in your oven and preheat to 475°F. This high temperature is crucial for a crispy crust.
⏱️ 30 min•🌡️ 475 - 6
Shape the dough: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using your hands or a rolling pin, stretch or roll the dough into a 12-inch round. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min - 7
Assemble the pizza: Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups of shredded low-moisture mozzarella cheese over the sauce. Arrange the pepperoni slices, sliced cremini mushrooms, thinly sliced green bell pepper, and thinly sliced red onion evenly over the cheese. Sprinkle with 1/4 cup of grated Parmesan cheese.
⏱️ 5 min - 8
Bake the pizza: Carefully slide the pizza (with the parchment paper if using) onto the preheated pizza stone or baking steel in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Cooking time may vary based on your oven.
⏱️ 18 min•🌡️ 475 - 9
Rest and serve: Carefully remove the pizza from the oven using the pizza peel. Transfer it to a cutting board. Let it rest for 2-3 minutes before slicing to allow the cheese to set. Garnish with fresh basil leaves. Slice into 8 pieces and serve hot.
⏱️ 5 min