Name: Bon Appétit's Perfect Pizza
Yield: Makes one 10"-diameter pie
Ingredients: 250 g Central Milling Organic High Mountain flour; 150 g freshly milled flour (from Central Milling Organic Steel Cut Cracked Wheat) or Central Milling Organic High Mountain flour or high-quality whole wheat flour; 30 g Diamond Crystal kosher salt; 600 g King Arthur all-purpose flour, plus more for dusting; 150 g sourdough starter; 50 g Frankie’s extra-virgin olive oil; 5 g fresh cake yeast, finely crumbled; 2 28-oz. cans Bianco DiNapoli whole peeled tomatoes; 3 thin slices of garlic (not 3 garlic cloves, thinly sliced!); 2 Tbsp. Frankie’s extra-virgin olive oil; ¼ tsp. kosher salt; 1 oz. imported mozzarella di bufala (such as Antiche Bontà Mozarella di bufala Campana), torn into quarter-size pieces; 1 oz. fior di latte mozzarella, torn into quarter-size pieces; 2 Tbsp. extra-virgin olive oil, plus more; 4 oz. maitake mushrooms, torn into 1" pieces; Kosher salt, freshly ground pepper; 2 Calabrian chiles from a jar, coarsely chopped; 1 200 g ball Pizza Dough (see above); King Arthur all-purpose flour (for dusting); 3 Tbsp. Pizza Sauce (see above); ½ garlic clove, very thinly sliced; 4 oz. 2-year-aged Parmesan, coarsely grated; 6 basil leaves, torn; 1 lemon; A Breville Pizzaiolo oven; a wooden pizza peel (no more than 10" wide and ¼" thick); a kitchen scale; a bench scraper; a food mill

Photo by Emma Fishman, Food Styling by Susie Theodorou

You’ll only use one 200 g ball of dough and about 3 Tbsp. pizza sauce to make one pie, so you’ll have lots left over—with the best-ever excuse to invite people over for a pizza party. And with the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. But you can also freeze the dough for up to two weeks to keep it on hand for whenever you need it. Watch the preview for our show on how it all came together here.

Recipe notes

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