Homemade pizza is a lot easier with the help of Chef Ron's Pizza Dough! This is the perfect recipe for any day of the week, including Game Day. Get as creative as you like with the toppings here, the more the merrier. This recipe makes 1 pizza, double the recipe if you need to feed a crowd!
Ingredients
For the Pizza:
- 1 ball of Chef Ron’s pizza dough, defrosted overnight
- ¾ cup canned pizza sauce (or use the homemade recipe below)
- 125g buffalo mozzarella, torn into pieces
- 100g pizza pepperoni
- Olive oil, for brushing
Optional toppings:
- Castelvetrano green olives, sliced
- Olive tapenade (a thin layer for extra flavour!)
- ½ cup sautéed crimini mushrooms
- ¼ red onion or 1 shallot, thinly sliced
- Handful of spinach leaves
- Toum (garlic sauce) for dipping
For the Sauce:
- 1 can (14oz) whole tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil (or 1 tsp fresh, chopped)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp sugar (optional, to balance acidity)
- ¼ tsp red pepper flakes (optional, for heat)
Instructions
Prepare the Sauce:
-
- Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the canned tomatoes, crushing them with a fork or spatula if using whole tomatoes.
- Stir in oregano, basil, salt, black pepper, and sugar. Add red pepper flakes if using.
- Simmer on low for 15–20 minutes, stirring occasionally, until thickened. Blend for a smoother sauce or leave chunky.
Prepare the Dough:
-
- Preheat oven to 500°F (260°C) or as hot as your oven allows. If using a pizza stone, place it in the oven to heat up.
- On a lightly floured surface, stretch or roll out the dough to your desired size (~12 inches). Place it on a floured pizza peel or parchment paper.
Assemble the Pizza:
-
- Spread pizza sauce evenly over the dough, leaving a small border.
- Add toppings: Start with torn buffalo mozzarella, followed by pepperoni. Add any optional toppings you like!
- Brush the crust edges lightly with olive oil for a golden finish.
- Transfer to a hot pizza stone or baking sheet. Bake for 8–12 minutes until the crust is crispy and golden, and cheese is bubbly.
Let it rest for a couple of minutes before slicing. Serve with toum for dipping!
