Joshua Weissman Pizza Dough + 3 Delicious Pizza Variations

Pizza is a universally loved dish that can be customized in endless ways to suit every palate. Joshua Weissman, a culinary master known for his innovative recipes, has crafted a pizza dough recipe that serves as the perfect canvas for creative toppings.

In this article, we will explore Joshua Weissman’s pizza dough recipe and three delicious pizza variations that showcase the versatility and flavor possibilities of this beloved dish. These pizzas are sure to inspire your next pizza night and elevate your homemade pizza game to new heights.

No-Knead Pizza Dough

Ingredients

• ¾ cup (500g) 00 tipo flour
• 1 ½ cups (375g) lukewarm water
• ¼ teaspoon (1g) active dry yeast
• ¾ tablespoon (14g) fine sea salt

Instructions

1. In a large mixing bowl, combine the flour and salt. Stir by hand until thoroughly mixed.
2. Heat the water to 98°F (36°C). Once it reaches this temperature, whisk in the yeast until it’s fully dissolved.
3. Add the yeasted water mixture to the flour mixture in the bowl. Stir by hand until a rough, shaggy dough forms.
4. Grease the bowl with olive oil to prevent the dough from sticking, then tightly cover it with plastic wrap. Allow the dough to rise at room temperature overnight, or until it has doubled in size.
5. Dust a work surface with flour and transfer the dough from the bowl onto the surface. Divide the dough into 4 equal pieces, approximately 220 grams each. Fold the sides of the dough balls toward the center and shape them into tight balls. If the dough becomes sticky at any point, add more flour to the work surface to prevent sticking.
6. Place the dough balls in a proofing box dusted with flour (or on a rimmed baking sheet dusted with flour), cover, and let them proof at room temperature for 30-45 minutes.

3 Variations of Joshua Weissman Pizza Dough

1. Classic Pizza

Ingredients:

• 28 ounces (794g) can of whole peeled San Marzano tomatoes
• 3 cloves of garlic
• ¼ cup (60ml) extra virgin olive oil, plus extra for garnish
• Salt to taste
• Buffalo mozzarella for topping
• Fresh-picked basil for topping

Instructions:

1. Start by adding the flesh from the can of whole peeled San Marzano tomatoes to a blender. Avoid using the juice from the can. Then, add the garlic, olive oil, and salt to the blender.
2. Blend the ingredients on low until they are pureed and as smooth as possible.

Assembly:

1. Preheat your pizza oven to a scorching 700°F (370°C).
2. If you’re using a home oven, place a baking stone or an overturned baking sheet into the cold oven. Preheat the oven to its maximum temperature for 30 minutes.
3. Now, place a round of pizza dough onto a generously floured pizza peel. Sprinkle some flour on top of the dough. Use your fist to gently press down, leaving a thin border. Then, while the dough remains on the counter, gently stretch it at opposing corners.
4. After each stretch, give the dough a quarter-turn until you achieve a roughly 10-inch circle.
5. Begin by spreading a few tablespoons of pizza sauce evenly on the dough, followed by torn pieces of buffalo mozzarella and fresh basil leaves.
6. Slide the pizza into the oven using a flour-dusted pizza peel or any flat surface that can hold the pizza. Cook for about 20 seconds until one side starts to char. Quickly turn it 180 degrees and cook for another 20 seconds. Give it a quarter-turn and cook for an additional 15 seconds.
7. If you’re using a home oven, place the pizza onto the preheated baking stone using a pizza peel and bake for 5-8 minutes.
8. Once out of the oven, give the pizza a light drizzle of olive oil.

2. Pesto Pizza

Ingredients:

• 2 cups (50g) fresh basil, tightly packed
• 1 cup (40g) grated Parmigiano Reggiano
• ½ cup (120ml) extra virgin olive oil
• ⅓ cup (45g) pine nuts
• 5 cloves garlic
• Salt to taste
• A splash of filtered water
• ¼ cup sun-dried tomatoes for topping
• Buffalo mozzarella for topping
• Burrata for topping after baking
• Sliced prosciutto for topping

Instructions:

1. In a blender, combine the fresh basil, Parmigiano Reggiano, pine nuts, garlic, and black pepper. Pulse 4-6 times to break up the dry ingredients. Add a splash of water to aid in pureeing without making it runny.
2. Once the ingredients begin to puree, turn the blender to its highest setting and slowly stream in the olive oil. Blend until you achieve a smooth consistency.
3. Transfer the pesto to a bowl and season it with salt.

Assembly:

1. Preheat your pizza oven to a blistering 700°F (370°C).
2. If you’re using a home oven, place a baking stone or an overturned baking sheet into the cold oven. Preheat the oven to its maximum temperature for 30 minutes.
3. Place a round of pizza dough onto a generously floured pizza peel. Sprinkle some flour on top of the dough. Use your fist to gently press down, leaving a thin border. Then, while the dough remains on the counter, gently stretch it at opposing corners.
4. After each stretch, give the dough a quarter-turn until you achieve a roughly 10-inch circle.
5. Begin by spreading a few tablespoons of pesto evenly on the dough. Then, add torn pieces of buffalo mozzarella, sliced prosciutto, and sliced sun-dried tomatoes.
6. Slide the pizza into the oven using a flour-dusted pizza peel or any flat surface that can hold the pizza. Cook for about 20 seconds until one side starts to char. Quickly turn it 180 degrees and cook for another 20 seconds. Give it a quarter-turn and cook for an additional 15 seconds.
7. If you’re using a home oven, place the pizza onto the preheated baking stone using a pizza peel and bake for 5-8 minutes.
8. Once out of the oven, garnish the pizza with torn burrata, a drizzle of olive oil, and a few cracks of black pepper.

3. Vodka Pizza

Ingredients:

• 14 ounces (397g) can of crushed San Marzano tomatoes
• 5 cloves, thinly sliced
• 3 ounces (112g) pancetta, finely diced
• ½ cup (120ml) heavy cream
• 2 tablespoons (24g) extra virgin olive oil, plus extra for garnish
• 2 tablespoons (24g) vodka
• 1 tablespoon (26g) tomato paste
• 1 teaspoon (2g) red pepper flakes
• Low moisture mozzarella for topping
• Sliced pepperoni for topping

Instructions:

1. In a medium saucepan, render the pancetta with olive oil until it bemcomes browned and crispy. Then, add the sliced garlic and red pepper flakes. Sauté for about 30 seconds, or until the garlic softens and releases its aroma.
2. Add the tomato paste to the pan and cook until it darkens in color and starts to stick to the bottom of the pan.
3. Deglaze the pan with vodka and cook until the alcohol smell dissipates.
4. Pour in the crushed tomatoes and bring the sauce to a boil. Once it’s boiling, reduce the heat to a simmer and let it cook until the sauce begins to thicken.
5. Stir in the heavy cream and let the sauce cool.

Assembly:

1. Preheat your pizza oven to a blazing 700°F (370°C).
2. If you’re using a home oven, place a baking stone or an overturned baking sheet into the cold oven. Preheat the oven to its maximum temperature for 30 minutes.
3. Place a round of pizza dough onto a generously floured pizza peel. Sprinkle some flour on top of the dough. Use your fist to gently press down, leaving a thin border. Then, while the dough remains on the counter, gently stretch it at opposing corners.
4. After each stretch, give the dough a quarter-turn until you achieve a roughly 10-inch circle.
5. Start by spreading a few tablespoons of vodka sauce evenly on the dough. Follow this with a generous layer of grated low-moisture mozzarella and your favorite sliced pepperoni.
6. Slide the pizza into the oven using a flour-dusted pizza peel or any flat surface that can hold the pizza. Cook for about 20 seconds until one side starts to char. Quickly turn it 180 degrees and cook for another 20 seconds. Give it a quarter-turn and cook for an additional 15 seconds.
7. If you’re using a home oven, place the pizza onto the preheated baking stone using a pizza peel and bake for 5-8 minutes.
8. Once out of the oven, finish with a light drizzle of olive oil for that extra burst of flavor.
9. Enjoy your delicious homemade pizzas!

Joshua Weissman’s pizza dough recipe exemplifies the beauty of homemade pizza, where simple ingredients transform into a culinary masterpiece. Through this exploration of his dough and three delightful variations, we’ve witnessed how a classic base can evolve into a medley of flavors, textures, and experiences.

Whether you’re a fan of classic Margherita, crave the boldness of vodka sauce, or savor the freshness of pesto, the possibilities with Joshua Weissman’s pizza dough are endless.