Perfect Pizza Recipe, yummm...
This pizza begins with a beautifully crisp, golden crust that is light, airy, and slightly chewy thanks to the seed dough. The tangy complexity of the crust pairs seamlessly with the rich, concentrated sweetness of the tomato paste base.
In one combination, the salty Serrano ham and buttery Castelvetrano olives create a savory, umami-rich combination, perfectly complemented by the nutty richness of Piave cheese. The other half offers a bold contrast, where the spiced Soppressata is balanced by the natural sweetness of fresh figs and the vibrant crunch of pea vine. Each bite is a harmonious medley of textures—from the crackling crust to the juicy olives, tender figs, and nutty cheese. The pizza’s balance of savory, sweet, and spicy elements creates an unforgettable flavor experience, making it as refined as it is comforting.
Perfect Pizza recipe...
We love this pizza for its perfect combination of rustic charm and gourmet flair, offering a blend of bold and nuanced flavors. Nourishing for body and soul, it provides wholesome fats, antioxidants, and proteins, making it both indulgent and satisfying.
Recipe Ingredients...
Ingredients you will need to make this Perfect Pizza recipe:
Pizza Dough Ingredients
- Seed Dough imparts a tangy, slightly fermented depth to the pizza crust, giving it a rustic flavor and airy texture. A well-fermented seed dough helps create a chewy yet light base. It also promotes gut health through probiotics, making it a functional and flavorful component.
- Yeast leavens the dough, ensuring a light, airy texture and a subtle nutty flavor. Choose fresh or active dry yeast with a clean, pleasant aroma for consistent rise. Yeast also provides B vitamins that aid energy metabolism.
- Water (lukewarm and filtered) hydrates the dough and activates the yeast, ensuring even fermentation and a pliable, elastic texture. Use lukewarm, filtered water to prevent impurities or chlorine from interfering with the dough’s rise. It’s essential for the dough’s structure but adds no direct nutrients.
- All-Purpose Flour or Bread Flour provides the foundation for the dough’s structure, ensuring a strong, chewy crust that holds up to toppings. High-protein bread flour is ideal for creating a robust gluten network. Flour offers complex carbohydrates for sustained energy and essential minerals.
- Kosher Salt enhances the dough’s flavor, balancing the sweetness of honey and the tang of the seed dough. Use non-iodized kosher salt for a pure, clean taste. Salt also strengthens the dough’s structure and improves elasticity.
- Honey (Optional): adds a gentle sweetness that enhances the dough’s flavor while aiding in browning the crust. Choose raw, high-quality honey for the best results. It also contributes antioxidants and trace minerals.
Pizza Topping Ingredients
- Tomato Paste delivers a concentrated tangy sweetness, creating a rich, flavorful base for the toppings. Look for vibrant red paste with no added preservatives. Tomatoes are high in lycopene, an antioxidant that supports heart health.
- Serrano Ham provides a salty, savory richness with a delicate, buttery texture, adding an umami depth to the pizza. Choose thinly sliced, aromatic ham with a deep red hue. It’s rich in protein and healthy fats.
- Castelvetrano Olives add bursts of buttery sweetness with a hint of salt, complementing the ham perfectly. Look for firm, bright green olives without blemishes. They’re rich in monounsaturated fats and antioxidants, supporting heart health.
- Soppressata brings a bold, spicy flavor and a slightly chewy texture, adding a robust kick to the pizza. Opt for slices with visible marbling for optimal flavor. It’s a good source of protein and iron.
- Fig provide a natural sweetness and a soft, jammy texture that balances the spiciness of Soppressata. Choose dried figs that are plump and soft. They’re rich in fiber, antioxidants, and potassium.
- Pea Vine adds a fresh, slightly sweet green flavor and a delicate crunch, bringing brightness and balance to the pizza. Look for tender, vibrant green vines. They’re high in vitamins A and C, promoting immune health, this is optional and you can substitute arugula.
- Piave Cheese delivers a nutty, slightly sweet flavor with a creamy yet firm texture, binding all the toppings together. Choose aged Piave for a more intense flavor. It’s rich in calcium and protein, supporting bone health.
Recipe Tools...
- 1 Kitchen Aid mixer
- 1 Paddle attachment
- 1 Hook attachment
- 1 Mixing bowl
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Roll plastic wrap
- 1 Baking stone
- Silicone pastry brush
- Grater, micro plane
- Knife or pizza cutter
Recipe Process
How to make this Perfect Pizza Recipe:
If you already have your have some dough portions in the freezer, well done you! Thaw one out to room temperature and skip to step 12. If not, start here:
Seed Dough Instructions
Using seed dough is super easy, if you just remember to do some quick 10 minute prep ahead of time and then stick it in the refrigerator for whenever you are ready to use it!
- In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
- Add flour and mix into a cohesive dough.
- Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
- Divide seed dough into 4 equal portions, and store any you aren’t using, in the freezer.
Pizza Dough Recipe Instructions
- Set oven to 400 ℉
- Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
- Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
- Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
- Switch your Kitchen Aid mixer to the hook attachment.
- Add the flour, then salt.
- Set mixer to speed 2 and mix for 3 minutes.
- Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
- Lightly dust your hands with flour and toss some on your clean work surface.
- Form the dough into a ball.
- Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
- Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
- Allow the dough to rise for about 1 hour, size will increase by double.
- Place dough back on your floured work surface and flatten the air out and creating a flat round.
- Cut the dough into 2 equal portions and roll each into a ball.
- Flatten each ball into a round, and continue spreading gently with your fingertips, to 7″.
- You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your pizza dough on the baking pan.
- Drizzle the pizza dough lightly with extra virgin olive oil and sprinkle with chopped herbs (if desired.
- Squeeze or dollop 2-3 tbs tomato paste into the center of the pizza dough, and using a silicone pastry brush, gently spread it to cover the dough, leaving 1/2″ around the outside.
- Loosely cover with a kitchen towel and leave at room temperature (70-75 F) to rise for 20 minutes.
- Add your choice of toppings such as Serrano Ham and Castelvetrano Olives, top all with grated Piave, Parmesan, Mozzarella, Fontina, Feta or other cheese of choice.
- Pop your perfect pizzas in the oven and bake until crisp and golden, about 20 minutes.
- You can drizzle the finished pizzas if you like! We love adding things like balsamic reduction, Sriracha, chili flakes, fresh herbs, herb puree etc.
Perfect Pizza
This pizza begins with a beautifully crisp, golden crust that is light, airy, and slightly chewy thanks to the seed dough. The tangy complexity of the crust pairs seamlessly with the rich, concentrated sweetness of the tomato paste base. On one half, the salty Serrano ham and buttery Castelvetrano olives create a savory, umami-rich combination, perfectly complemented by the nutty richness of Piave cheese. The other half offers a bold contrast, where the spiced Soppressata is balanced by the natural sweetness of fresh figs and the vibrant crunch of pea vine. Each bite is a harmonious medley of textures—from the crackling crust to the juicy olives, tender figs, and creamy cheese. The rosemary-infused crust (optional from the seed dough) adds a subtle herbal note that ties the flavors together. The pizza’s balance of savory, sweet, and spicy elements creates an unforgettable flavor experience, making it as refined as it is comforting.
Equipment
- 1 Kitchen Aid mixer
- 1 Paddle attachment
- 1 Hook attachment
- 1 Mixing bowl large
- 1 Mixing bowl medium
- 1 Wooden spoon
- 1 Roll plastic wrap
- 1 Baking stone or large cast iron skillet
- 1 Silicone pastry brush
- 1 Grater micro plane
- 1 Knife or pizza cutter
Ingredients
Seed Dough Ingredients
- 1 cup 120g All-purpose or bread flour unbleached
- 1/2 cup 120ml Filtered water lukewarm about 100°F/38°C
- 1/4 teaspoon Active dry yeast or 1/8 teaspoon instant yeast
Pizza Dough Ingredients
- 2 1/2 cups All-purpose or bread flour unbleached
- 1 cup Whole wheat bread flour or regular whole wheat flour
- 1 tsp Yeast
- 2 tsp Kosher salt
- 1 tsp Honey optional
Pizza Topping Ingredients
- 1/4 cup Tomato Paste organic
- 2 tbs Extra Virgin Olive oil
- 3 oz. Soppressata
- 3 oz. Serrano Ham
- 1/4 cup Castelvetrano Olives
- 1/2 Piave grated
- Fresh pea vines arugula or herbs
Instructions
If you already have your have some dough portions in the freezer, well done you! Thaw one out to room temperature and skip to step 12. If not, start here:
Seed Dough Instructions
- Using seed dough is super easy, if you just remember to do some quick 10 minute prep ahead of time and then stick it in the refrigerator for whenever you are ready to use it!
- In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
- Add flour and mix into a cohesive dough.
- Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
- Divide seed dough into 4 equal portions, and store any you aren’t using, in the freezer.
Pizza Recipe Instructions
- Set oven to 400 ℉
- Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
- Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
- Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
- Switch your Kitchen Aid mixer to the hook attachment.
- Add the flour, then salt.
- Set mixer to speed 2 and mix for 3 minutes.
- Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
- Lightly dust your hands with flour and toss some on your clean work surface.
- Form the dough into a ball.
- Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
- Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
- Allow the dough to rise for about 1 hour, size will increase by double.
- Place dough back on your floured work surface and flatten the air out and creating a flat round.
- Cut the dough into 2 equal portions and roll each into a ball.
- Flatten each ball into a round, and continue spreading gently with your fingertips, to 7".
- You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your pizza dough on the baking pan.
- Drizzle the pizza dough lightly with extra virgin olive oil and sprinkle with chopped herbs (if desired.
- Squeeze or dollop 2-3 tbs tomato paste into the center of the pizza dough, and using a silicone pastry brush, gently spread it to cover the dough, leaving 1/2" around the outside.
- Loosely cover with a kitchen towel and leave at room temperature (70-75 F) to rise for 20 minutes.
- Add your choice of toppings such as Serrano Ham and Castelvetrano Olives, top all with grated Piave, Parmesan, Mozzarella, Fontina, Feta or other cheese of choice.
- Pop your perfect pizzas in the oven and bake until crisp and golden, about 20 minutes.
- You can drizzle the finished pizzas if you like! We love adding things like balsamic reduction, Sriracha, chili flakes, fresh herbs, herb puree etc.
When you eat well, you live well—and food should make you feel truly alive!
Becoming attuned to your body and noticing how it feels after your meal helps you become aware of what foods may or may not be the best idea for you to eat.
No one knows your body as well as you do, so instead of following prescriptive diets, listen to your inner cues. This mindful approach helps us eat in a way that supports our overall well-being.
Let’s make cooking at home a joyful, soul-nourishing experience that enriches your life in every way!
