This is the secret to crispy pizza at home

Ingredients

• 300 ml Water (lukewarm (around 38°C))
• 3 g Active Dry Yeast (about 1 tsp, instant dry yeast)
• 5 g Granulated Sugar (for activating yeast)
• 500 g All-Purpose Flour (sifted)
• 5 g Salt (fine table salt)
• 30 ml Olive Oil (extra‑virgin, divided (15 ml for dough, 15 ml for sauce))
• 2 tbsp Cornmeal (for dusting the work surface)
• 2.5 g Salt (for sauce, about ½ tsp)
• 2.5 g Granulated Sugar (for sauce, about ½ tsp)
• 0.5 g Black Pepper (freshly ground, about ¼ tsp)
• 1 tsp Dried Oregano (optional, adds classic Italian flavor)
• 30 g Pecorino Romano Cheese (finely grated)
• 100 g Mozzarella Cheese (low‑moisture shredded)
• 100 g Fresh Mozzarella (sliced)
• 10 g Fresh Basil Leaves (torn, added after baking)

Instructions

1. Activate the Yeast

   In a small bowl combine lukewarm water, active dry yeast, and a teaspoon of sugar. Stir gently and let sit for about 5 minutes until the mixture becomes foamy.

   Time: PT5M

2. Mix Dough Ingredients

   In a large mixing bowl add the sifted flour, salt, 15 ml olive oil, and the activated yeast mixture. Using a stand mixer with the dough hook, knead on medium speed for 5 minutes until the dough is smooth and slightly tacky.

   Time: PT5M

3. First Rest

   Shape the dough into a smooth ball, cover the bowl with plastic wrap, and let it rest at room temperature for 20 minutes.

   Time: PT20M

4. Bulk Fermentation

   Divide the rested dough into 2‑3 equal portions (depending on desired pizza size). Shape each portion into a tight ball, place them on a lightly oiled tray, cover, and let rest for 2½ hours at room temperature.

   Time: PT2H30M

5. Prepare the Simple Sauce

   In a small bowl whisk together 15 ml olive oil, ½ tsp salt, ½ tsp sugar, ¼ tsp freshly ground black pepper, and 1 tsp dried oregano. Set aside.

   Time: PT5M

6. Preheat Oven and Mesh Tray

   Place the mesh baking tray on the middle rack and preheat the oven to 475°F (245°C) for at least 20 minutes.

   Time: PT20M

   Temperature: 475°F

7. Shape the Pizza Base

   Generously sprinkle cornmeal onto a clean work surface. Gently stretch one dough ball into a large circle, about 12‑14 inches in diameter, leaving a ½‑inch border for the crust.

   Time: PT5M

8. Assemble the Pizza

   Transfer the shaped dough onto the preheated mesh tray. Brush the surface with the prepared oil sauce, then sprinkle grated Pecorino Romano, shredded mozzarella, and place slices of fresh mozzarella evenly. Finish with torn fresh basil leaves.

   Time: PT5M

9. Bake

   Slide the tray into the oven and bake for 8‑10 minutes, or until the crust is golden‑brown and the cheese is bubbly and lightly browned.

   Time: PT10M

   Temperature: 475°F

10. Finish and Serve

    Remove the pizza with oven mitts, add a few extra fresh basil leaves, let cool for 2 minutes, slice, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

1200

Protein

45 g

Carbohydrates

130 g

Fat

45 g

Fiber

5 g