Oh Yes! “Jakes” Pizza Recipe

This makes enough dough for two 12″-14″ pizza crusts…

  • 1 3/4 cups warm water
  • 1 Tbsp active dry yeast
  • 2 Tbsp sugar
  • 2 Tbsp light olive oil
  • 1 1/2 tsp table salt
  • 4 cups flour

Now, every bread recipe I have ever seen calls for too much flour. The “4 cups” thing is a general amount, but it’s more than likely you won’t need it all. Here is what you watch for to know you’ve added enough flour: If the dough cleans the sides of your mixer-bowl, but still is sticking to the bottom, you’re good. If the dough is sticky, add more flour. Let your mixer knead the dough until it’s the softness and texture of fat baby thighs. Also, let the dough sit for a few minutes before you really get down and knead it- the water takes a few minutes to fully hydrate the flour molecules, so what may look dry, in five minutes might be perfect.

So make your dough, knead it, then place in a lightly sprayed (with Pam or whatever) bowl, cover tightly, and refrigerate overnight. Yes, this step really does make a difference. The crust I tried making the same day was good, but the overnight one was chewy and had a much better texture and tooth. No idea why, but it’s true.

Also make your sauce the day before- the herbs will have a chance to bloom and meld.

  • 1 – 14 oz. can of tomato sauce
  • 1 – 6 oz. can of tomato paste
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp granulated garlic
  • 1 Tbsp dried Italian seasoning
  • 1 tsp dried oregano

Stir all this together, cover and refrigerate. No need to cook.

To make your pizzas you will need the following:

  • a pizza stone, in a preheated 500* oven 
  • A cutting board or rim-less cookie sheet
  • parchment paper
  • dough, divided into two balls
  • sauce
  • Mozzarella cheese, grated
  • Canadian bacon,  12 slices per pizza
  • Salami, 12 slices per
  • Pepperoni, 24 slices per
  • Mushrooms, sliced thinly
  • Green pepper, sliced thinly
  • Red onion, sliced thinly
  • Black olives, sliced
  • Italian sausage, 1/4 lb per pizza, pinch off pieces and scatter on pizza
  • Linguica sausage, 1/4 lb per pizza, pinch off pieces and scatter on pizza
  • Ground beef, 1/4 lb per pizza, pinch off pieces and scatter on pizza
  • Louisiana hot sausage, 1/4 wiener per pizza, diced
  • cheddar and provolone cheese to top
  • cold sliced tomatoes to top after cooking

Of course, you can add or subtract any ingredients you like or not, but this is the quintessential combination pizza.

Take one of your dough balls, and press into a circle, and start pulling and pressing in your hands to make a disk. It will be very springy. That’s good- it means you have excellent gluten, and the crust will be fabulously chewy- but it does not make for easy rolling. You can try and roll with a pin, but just working it with your hands really is the best way. Keep pressing out until it’s approx 12-14″ circle.

Dock the whole disk with a fork (prick the dough), and set on a piece of parchment paper on a rimless cookie sheet or cutting board. (you’ll transfer the pizza andthe parchment paper to the hot stone in the over by sliding it off the sheet or cutting board- so “no rim” is important)

Smear the amount of sauce you like all over the dough- leaving about 1/2 inch around.

Top with cheese, and the toppings in the order I have them listed, or be a rebel and do whatever you want- but don’t blame me!

When you have your Mt. Vesuvius created, get your kids out of the kitchen, open your blistering oven, slide the rack with the stone out, and carefully slide the pizza AND the parchment right onto the stone. Slide rack back in, close up, and set the timer for 18 minutes.

In 18 minutes, you will have the best pizza you’ve ever eaten. Pull the hot pie and the paper from the oven, toss the browned paper, and use your Chef’s knife to cut the pie- a pizza wheel just squishes the topping off a pizza this big. Top with cold tomatoes. Enjoy!!!

If anyone makes this, let me know how you like it!

17 thoughts on “Oh Yes! “Jakes” Pizza Recipe

  1. One more thing- in my many trials, I found that sauteing the mushrooms before cooking kept the crust crispier- rather than the water-y-ness mushrooms can bring to the party if put on raw. But Jakes doesn’t do that. So whatever you want is good.

  2. Ok, Target has a pizza stone (the one I have is from there) for only $8.99- and it’s perfect for a 12-14″ pizza.

    If you don’t want to/can’t spring for a stone, just put an upside down cookie sheet/jelly roll pan in the oven and let it pre-heat. You won’t get as chewy a crust, and you’ll have to watch the browning for burning a little closer, but it will work. That’s what I did before I picked up the stone.

    There are other stored that have larger stones- like Williams Sonoma and Crate and Barrell- but they are pricey, and the Target one is plenty big, and WAY cheaper!

  3. Tracy, We live WALKING distance from The Oasis (the call it the “o” around here) It is one of two resturants in Menlo Park. How great.

    Is THAT enough to get you to come visit me? Seriously?

    I love this pizza and would make it someday, but it is faster and easier to just BUY ONE!!! Muha-ha-ha-ha-ha!!

  4. Okay, I made it, with a few modifications, and the whole family loved it! I forgot to take pictures. So you’ll just have to take my word. We didn’t do quite as many toppings, and we did individual style pizzas (because Googie can’t have cheese), but they still turned out great. I guess we didn’t really make THE pizza, but I love the dough recipie and the sauce was delicious too.

    I do have one question . . . When you bake your pizza at 500* does the oven smoke a lot? I mean, we were setting off the alarms. The parchment paper was browned to the point of blackening. Maybe it’s because my pizza’s were smaller? Maybe it’s just my oven. Anyway, after the first one we turned down the heat to 425* and baked a little longer. The still came out good, not quite as crisp of a crust but good.

  5. Hmmm- no, no smoke or anything… the parchment does get quite brown, but maybe your oven get a little hotter than mine. I’ve heard others say 500* is too hot- but it worked for mine. I’ll bet the size did have something to do with it though….

    Glad you liked it!!

  6. Ok! I am TOTALLY pregnant and you just had to go and post something like that! Since you have posted this I have checked it’s yummyness out every night! I drool over your pictures! I don’t think my husband’s very happy about this new craving! He he! It’s all your fault! LOL!

    Does this recipe do ok in high altitude, that you know of? My cravings are telling me that I have to make this and a BUNCH of them!

    Lucky family!

  7. So, I read the ENTIRE DM blog a few months ago (your life could be a book, Tracy), and saved some of the recipes, including this one. I was in need of comfort food today, and even though I made a boring pepperoni, this was easily the best homemade pizza I have EVER had. Even though I made the crust today. Now I need to get MY favorite toppings instead of what the kids/husband will eat, and devour an entire pizza by myself. I bet I could.

  8. Thank you so much, Molly! I appreciate the feedback and the kind words. And I always feel kind of sheepish when a new person reads my whole mess. I’ve put a lot of stuff out there over the last six years! I’m glad you found some value in my story.

    And yay for good recipes!

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