Homemade Pizza Dough:

• 2½ cups (300 g) unbleached all-purpose flour plus more for dusting your work surface and hands
• 2¼ teaspoons instant yeast for optimal results, we recommend SAF brand
• 1 teaspoon granulated sugar feeds the yeast and aids in browning
• 1 teaspoon kosher salt essential for flavor and dough structure
• 7 ounces warm water (110°F-115°F) lukewarm to the touch, crucial for yeast activation
• 1 tablespoon (15 mL) extra virgin olive oil plus more for greasing the bowl
• semolina flour or cornmeal, for dusting the pizza peel to prevent sticking

Pizza Toppings:

• 1 cup pureed canned whole Italian tomatoes San Marzano tomatoes are highly recommended for superior flavor
• 3 tablespoons grated parmigiano-reggiano cheese plus additional for serving, adds depth to the sauce
• 2 garlic cloves finely grated with a microplane for maximum flavor integration
• 1 teaspoon extra virgin olive oil for the sauce, plus more for drizzling after baking
• ½-¾ dried red pepper flakes adjust to your preferred level of spiciness
• ¼ teaspoon kosher salt or more to taste, to season the sauce
• 3 ounces drained jarred roasted red peppers pat dry and thinly slice for best results
• ¼ pitted kalamata olives halved or roughly chopped for even distribution
• 6 ounces soft fresh goat cheese broken into small chunks to dot the pizza
• 1 garlic clove very thinly sliced for bursts of flavor
• 4 ounces baby arugula leaves for a fresh, peppery finish added after baking
• white truffle oil for drizzling (optional, but highly recommended for a gourmet touch)

• Prepare Pizza Dough: In a spacious medium bowl, combine the all-purpose flour, instant yeast, granulated sugar, and kosher salt. Whisk these dry ingredients thoroughly to ensure even distribution. Next, pour in the warm water (ensure it’s between 110°F-115°F – too hot will kill the yeast, too cold won’t activate it) and the tablespoon of olive oil. Stir the mixture with a sturdy wooden spoon until the dough just begins to come together. At this stage, it will appear shaggy and somewhat dry, but don’t be concerned; this is completely normal.
• Lightly flour a clean counter top and scrape the dough out onto it. Begin kneading the dough by hand for approximately three minutes. You’ll notice it comes together quite quickly. Dust your hands and the dough with additional flour as needed to prevent sticking (the amount needed can vary based on humidity; I sometimes find myself adding flour 2-3 times). The goal is for the dough to be slightly tacky, but not sticking stubbornly to your work surface. After three minutes of kneading, your dough should transform into a smooth, elastic, and supple ball. Lightly grease a large mixing bowl with olive oil, then place the dough ball into the bowl, turning it once to coat lightly in oil.
• Cover the bowl tightly with plastic wrap and place it in a warm, draft-free area of your kitchen to rise for 1 hour, or until the dough has visibly doubled in size. If your kitchen tends to be on the cooler side, here’s a clever trick: heat a large heatproof measuring cup full of water in your microwave for 2 to 3 minutes until very hot. Immediately remove the hot water cup and place your covered dough bowl into the warm microwave (do not turn the microwave on with the dough inside!) to create a perfect warm environment for a speedy rise.
• Preheat Oven and Pizza Stone: About an hour before you plan to bake, position your pizza steel or pizza stone on the top third rack of your oven. Preheat the oven to its maximum temperature, ideally 550°F (290°C), for a full hour. If your oven doesn’t reach 550°F, simply set it to the highest temperature it can achieve. A super hot oven is critical for a perfectly crisp crust.
• While the oven and pizza stone are preheating, it’s the perfect time to prepare your delicious pizza toppings. In a small bowl, combine the pureed San Marzano tomatoes, grated Parmigiano-Reggiano cheese, finely grated garlic, dried red pepper flakes, olive oil, and kosher salt. Stir all these ingredients together until well combined. Taste the sauce and adjust the seasoning as desired, adding more salt or red pepper flakes if you prefer a spicier kick.
• Once the dough has risen, gently punch it down and separate it into two equal-sized portions. The dough will deflate slightly, which is perfectly fine. Place each portion of dough on a large plate or a lightly floured counter top, cover them gently with plastic wrap, and allow the dough to rest for an additional 5 to 10 minutes. This resting period helps the gluten relax, making the dough much easier to stretch.
• Assemble the Pizza: Generously sprinkle your pizza peel with semolina flour (or cornmeal). Take one ball of rested pizza dough and gently stretch it into a rough 11 to 12-inch circle. Don’t worry if it’s not perfectly round; rustic charm is part of homemade pizza! If the dough resists stretching or springs back too much, cover it again and let it rest for another 5 to 10 minutes. The edges of your pizza can be slightly thicker to form a nice crust, but ensure the center of the dough is thin – you should be able to see some light through it if you hold it up. Carefully transfer the stretched dough onto the semolina-dusted pizza peel.
• Using a large spoon, add approximately ⅓ to ½ cup of your prepared spicy tomato sauce onto the pizza dough, ensuring to leave a ½-inch to ¾-inch border free of sauce around the edges for the crust. Use the back of the spoon to spread the sauce evenly and thinly across the dough. Next, distribute half of the thinly sliced roasted red peppers and half of the chopped Kalamata olives over the sauce. Top with half of the soft fresh goat cheese, breaking it into small, appealing clumps across the surface of the pizza. Finally, scatter half of the very thinly sliced garlic shavings over the sauced area.
• Carefully but swiftly slide the assembled pizza from the peel directly onto the preheated baking steel or stone in your oven. Bake for 8 to 10 minutes, or until the goat cheese has caramelized slightly, the crust is golden brown and puffy, and the base is crisp. If you desire a bit more char or color on the top, you can briefly finish it under the broiler for 1-2 minutes, watching carefully to prevent burning. Remove the pizza from the oven, transfer it to a wooden cutting board, and immediately top with half of the fresh baby arugula leaves. If using, drizzle lightly with white truffle oil. Slice the pizza into wedges and serve immediately, enjoying the symphony of spicy, creamy, salty, and peppery flavors! Repeat the process for your second pizza.

Tips for Success:

• If you are serving both pizzas at once and want them hot simultaneously, do not add the arugula to the first pizza immediately after baking. Instead, place the first cooked pizza on a separate baking sheet while you prepare and bake the second pizza. In the last few minutes of the second pizza’s cooking time, place the first cooked pizza into the oven (on a rack below the pizza stone) to rewarm it. This ensures both pizzas are extra hot for serving. Top both pizzas with fresh arugula and a drizzle of truffle oil (if using) just before bringing them to the table.
• If you are not serving the two pizzas at once, or if you prefer the absolute freshest pizza experience, I highly recommend serving one pizza fresh out of the oven, allowing your guests to enjoy it fully. Keep the oven hot, and then prepare and bake the second pizza after the first one has been largely consumed. While this method requires a bit more effort and staggered serving, a pizza truly is at its prime within minutes of emerging from the oven, and this approach ensures that peak freshness for both.
• For an extra crispy crust, ensure your oven and pizza stone/steel are fully preheated for at least an hour. This provides the intense heat needed to quickly cook the dough and achieve that coveted crisp texture.
• Don’t overload your pizza with toppings. While tempting, too many toppings can make the pizza soggy and prevent even cooking. Less is often more, allowing each ingredient to shine.
• Experiment with spice. The recipe suggests ½-¾ teaspoon of red pepper flakes, but feel free to add more for a fiery kick or less for a milder warmth. You can also add a pinch of chili oil for extra heat after baking.