Super Bowl Pizza Made The Right Way! @ChefRush

Ingredients

• 500 g All-Purpose Flour (bread flour preferred for chewiness)
• 325 ml Water (lukewarm, about 105°F (40°C))
• 7 g Active Dry Yeast (1 packet (2¼ tsp))
• 5 g Granulated Sugar (helps activate yeast)
• 10 g Salt (fine sea salt)
• 15 ml Olive Oil (extra‑virgin, for dough richness)
• 200 g Tomato Sauce (plain canned or homemade)
• 200 g Mozzarella Cheese (shredded, low‑moisture)
• 2 g Dried Oregano (optional, for flavor)
• to taste Optional Toppings (pepperoni, vegetables, etc.) (choose your favorites)

Instructions

1. Activate Yeast

   In a small cup, combine lukewarm water, sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together the flour and salt until evenly distributed.

   Time: PT2M

3. Combine Wet Ingredients

   Make a well in the flour mixture, pour in the olive oil and the activated yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic. Alternatively, use a stand‑mixer's dough hook on medium speed for 6‑7 minutes.

   Time: PT10M

5. First Rise

   Shape the dough into a ball, coat lightly with olive oil, place back in the bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.

   Time: PT1H

6. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 475°F (245°C) for at least 15 minutes to get the stone scorching hot.

   Time: PT15M

   Temperature: 475°F

7. Shape and Top the Pizza

   Punch down the risen dough, divide into 2 equal portions for 2 pizzas. Stretch or roll each portion to a 12‑inch circle on parchment paper. Spread a thin layer of tomato sauce, sprinkle mozzarella, drizzle a little olive oil, and add oregano and any optional toppings.

   Time: PT10M

8. Bake the Pizza

   Slide the parchment‑wrapped pizza onto the preheated stone. Bake for 12‑14 minutes, or until the crust is golden‑brown and the cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 475°F

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

10g

Fiber

2g