Tracy Morgan, Daniel Radcliffe and Erika Alexander: The Pizza Interview

Ingredients

• 4 cups All-Purpose Flour (sifted, for dough)
• 2 teaspoons Active Dry Yeast (for dough)
• 1.5 cups Warm Water (about 110°F)
• 1 teaspoon Salt (for dough)
• 2 tablespoons Olive Oil (extra‑virgin, for dough)
• 1 cup Tomato Sauce (plain or lightly seasoned)
• 2 cups Mozzarella Cheese (shredded)
• 1 cup Cheddar Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 20 slices Pepperoni (thinly sliced)
• 8 ounces Italian Sausage (cooked and crumbled)
• 5 leaves Fresh Basil Leaves (optional garnish)
• 1 teaspoon Dried Oregano (sprinkled over sauce)
• 0.5 teaspoon Dried Rosemary (crushed before sprinkling)
• 2 tablespoons Hot Honey (drizzle after baking)
• 2 tablespoons Pesto (optional topping)

Instructions

1. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 475°F. Let the stone heat for at least 15 minutes so it’s scorching hot.

   Time: PT15M

   Temperature: 475°F

2. Make the Dough

   In a mixing bowl combine flour, yeast, and salt. Add olive oil and warm water, stir with a wooden spoon, then knead by hand or with a stand mixer for 5‑7 minutes until smooth. Cover and let rise at room temperature for 30 minutes.

   Time: PT30M

3. Prepare the Sauce

   While the dough rests, warm the tomato sauce in a small saucepan over low heat. Stir in dried oregano, crushed rosemary, and a pinch of salt; simmer for 5 minutes then remove from heat.

   Time: PT5M

   Temperature: low heat

4. Shape the Dough

   Transfer the risen dough onto a lightly floured surface. Using a rolling pin or your hands, stretch it into a 12‑inch circle, leaving a slightly thicker edge for the crust. Transfer to a parchment‑lined pizza peel.

   Time: PT5M

5. Assemble the Pizza

   Spread the warm tomato sauce evenly over the dough, leaving a ½‑inch border. Sprinkle mozzarella, cheddar, and parmesan cheeses. Distribute pepperoni slices, crumbled sausage, and optional pesto. Finish with a light drizzle of olive oil.

   Time: PT10M

6. Bake the Pizza

   Slide the assembled pizza onto the hot stone. Bake for 12 minutes, or until the crust is golden‑brown and the cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 475°F

7. Finish with Hot Honey

   Remove the pizza from the oven, let it rest 2 minutes, then drizzle hot honey over the top and garnish with fresh basil leaves.

   Time: PT2M

8. Slice and Serve

   Use a pizza cutter to cut the pizza into 8 wedges. Serve immediately while the crust is still crisp.

   Time: PT3M

Nutrition Facts

Calories

300

Protein

12g

Carbohydrates

30g

Fat

15g

Fiber

2g