Maestro Style Pizza

• Crushed Tomatoes — 1 cup (240g)
• Tomato Paste — 2 tbsp (32g)
• Olive Oil — 1 tbsp (15ml)
• Garlic — 1 clove, minced
• Dried Oregano — 1 tsp
• Dried Basil — ½ tsp
• Granulated Sugar — ½ tsp
• Fine Salt — ½ tsp
• Black Pepper — ¼ tsp
For the Toppings
• Low-Moisture Mozzarella — 2½ cups (280g), shredded
• Cheddar Cheese — ½ cup (55g), shredded
• Red Bell Pepper — ½ cup (75g), thinly sliced
• Green Bell Pepper — ½ cup (75g), thinly sliced
• Red Onion — ½ small (50g), thinly sliced
• Black Olives — ⅓ cup (45g), sliced
• Pickled Jalapeños — ¼ cup (35g), optional
• Dried Oregano — ½ tsp
👩‍🍳 Method
Combine warm water, sugar and yeast. Let stand for 5–10 minutes until foamy.
Add flour, olive oil and salt. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.
Transfer to a lightly oiled bowl, cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Meanwhile, combine chicken with olive oil, paprika, garlic powder, onion powder, oregano, pepper and salt.
Heat a skillet over medium-high heat. Cook chicken for 5–7 minutes until lightly browned and cooked through to 165°F (74°C). Set aside.
For the sauce, combine crushed tomatoes, tomato paste, olive oil, garlic, oregano, basil, sugar, salt and pepper. Simmer over medium-low heat for 8–10 minutes until slightly thickened. Cool before assembling.
Preheat the oven to 475°F (245°C) with a pizza stone or inverted heavy baking sheet inside for at least 30 minutes.
Punch down the risen dough and divide it into 2 portions for two 12-inch pizzas. Rest for 10 minutes.
Stretch each portion into a 12-inch round, leaving a slightly thicker outer rim. Avoid using a rolling pin if you want a lighter, airier crust.
Spread a thin layer of pizza sauce over the dough, leaving the rim uncovered.
Add mozzarella, cheddar, seasoned chicken, bell peppers, red onion, olives and jalapeños. Finish with oregano.
Transfer to the fully heated surface and bake for 10–13 minutes, or until the crust is deeply golden underneath and the cheese is melted with lightly browned spots.
Rest for 2–3 minutes before slicing and serve hot.