The Easiest Pizza Ever (3 Ways)

No-Knead Pizza Dough:

1. In a large mixing bowl, whisk together the flour and salt. 
2. In a separate bowl, whisk the yeast in lukewarm water until dissolved.
3. Pour the yeast mixture into the flour mixture and mix together by hand until a shaggy dough has formed.
4. Tightly cover the bowl with plastic wrap and allow the dough to rise overnight at room temperature.
5. Scrape the dough out of the bowl and place onto a lightly floured work surface. Divide the dough into four equal pieces, about 220 grams each. Working with one dough at a time, gather all the sides to the middle and roll into a taut ball. Repeat with remaining dough, lightly dusting the work surface as needed to prevent sticking. Transfer the dough balls to a flour-dusted baking sheet and cover with a greased plastic wrap. Alternatively, you can hold the dough balls in a flour-dusted proofing box and cover with the lid. Let proof at room temperature for 30-45 minutes.

‍Classic Pizza:

1. Into the bowl of a blender or a food processor, add only the whole tomatoes from the can. Reserve the remaining tomato juices for another use. Add the garlic and olive oil, and season with salt. 
2. Firmly place the lid and blend on low speed until smooth.
3. Preheat the pizza oven to 700°F (370°C).

• If using a home oven, place a baking stone, or an overturned large baking sheet into the oven and then preheat it to its maximum temperature for 30 minutes.

4. Place one dough round onto a floured pizza peel. Flour the top of the dough, and indent the center using your fist, leaving a quarter-inch border around the edges. Without lifting the dough, gently stretch it into a rough 10” circle, starting at the center and moving towards the edges, rotating the dough often. 
5. Add three tablespoons of the classic sauce to the center of the dough and using the back of a large spoon, spread it evenly across the dough, leaving a 1/2” border bare.
6. Over the sauce, scatter about eight torn 1” pieces of mozzarella, followed by 2-3 torn basil leaves. 
7. Using a flour-dusted peel, place the pizza into the oven. When one side begins to char within 20 seconds, quickly rotate the pizza 180 degrees.  After the next 20 seconds, give the pizza another quarter turn and cook for 15 seconds more.

• If using a home oven, place the pizza into a preheated oven with a peel and bake for 5-8 minutes.

8. Remove from the oven and drizzle with olive oil.
9. If not using immediately, reserve remaining classic sauce in an airtight container in the fridge.

‍Pesto Pizza:

1. In a blender, add garlic, pine nuts, parmigiano reggiano, fresh basil and a splash of water. Secure the lid on top and blend on medium-high to break down the ingredients. Add a small amount of extra water if needed. Remove the inner cap from the lid, and with the blender still running, slowly add the olive oil in a thin stream and blend until smooth.
2. Transfer to a bowl and season with salt.
3. Preheat the pizza oven to 700°F (370°C).

• If using a home oven, place a baking stone, or an overturned large baking sheet into the oven and then preheat it to its maximum temperature for 30 minutes.

4. Place one dough round onto a floured pizza peel. Flour the top of the dough, and indent the center using your fist, leaving a quarter-inch border around the edges. Without lifting the dough, gently stretch it into a rough 10” circle, starting at the center and moving towards the edges, rotating the dough often. 
5. Add three tablespoons of the pesto to the center of the dough and using the back of a large spoon, spread it evenly across the dough, leaving a 1/2” border bare.
6. Over the sauce, scatter about eight torn 1” pieces of mozzarella, followed by 6 loosely bundled prosciutto and 6 slices of sundried tomatoes.  
7. Using a flour-dusted peel, place the pizza into the oven. When one side begins to char within 20 seconds, quickly rotate the pizza 180 degrees.  After the next 20 seconds, give the pizza another quarter turn and cook for 15 seconds more.

• If using a home oven, place the pizza into a preheated oven with a peel and bake for 5-8 minutes.

8. Remove from the oven and tear open a ball of burrata and scatter 6-8 torn pieces over the pizza. Drizzle with olive oil and season with pepper.
9. If not using immediately, reserve remaining classic sauce in an airtight container in the fridge.

‍Vodka Pizza:

1. In a medium saucepan set over medium-low heat, saute pancetta in olive oil until deep golden brown and crispy. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the tomato paste and while stirring often, cook until the paste has darkened in color and starts to slightly stick to the bottom of the pan. 
2. Remove the pan from the heat and deglaze with the vodka. Return the pan to the heat and once it comes to a boil, reduce the heat to low and allow to simmer for two minutes.
3. Pour in the crushed tomatoes and bring to a boil. Reduce heat to low and simmer until the sauce thickens, about 3-4 minutes.
4. Stir in the heavy cream and simmer until slightly thickened, about 2-4 minutes.
5. Remove from heat and season with salt and pepper. Cool sauce completely before using.
6. Preheat the pizza oven to 700°F (370°C).

• If using a home oven, place a baking stone, or an overturned large baking sheet into the oven and then preheat it to its maximum temperature for 30 minutes.

7. Place one dough round onto a floured pizza peel. Flour the top of the dough, and indent the center using your fist, leaving a quarter-inch border around the edges. Without lifting the dough, gently stretch it into a rough 10” circle, starting at the center and moving towards the edges, rotating the dough often. 
8. Add three tablespoons of the vodka sauce to the center of the dough and using the back of a large spoon, spread it evenly across the dough, leaving a 1/2” border bare.
9. Sprinkle the mozzarella evenly over the sauce and arrange about 12 pepperoni slices.
10. Using a flour-dusted peel, place the pizza into the oven. When one side begins to char within 20 seconds, quickly rotate the pizza 180 degrees.  After the next 20 seconds, give the pizza another quarter turn and cook for 15 seconds more.

• If using a home oven, place the pizza into a preheated oven with a peel and bake for 5-8 minutes.

11. Remove from the oven and drizzle with olive oil.
12. If not using immediately, reserve remaining vodka sauce in an airtight container in the fridge.