Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 3 1/2 cups bread flour, 1 1/4 cups warm water, 2 1/4 teaspoons instant yeast, 2 teaspoons fine sea salt, 1 tablespoon extra-virgin olive oil, 1 teaspoon sugar
- Onion topping: 3 large yellow onions, 3 tablespoons olive oil, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper
- Tomato layer: 1 cup crushed tomatoes, 1 tablespoon olive oil, 1 small grated garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt
- Cheese and finish: 8 ounces low-moisture mozzarella, 1/3 cup grated pecorino Romano, 1 teaspoon dried oregano, 1 tablespoon olive oil, pinch red pepper flakes, optional
Do This
- 1. Mix flour, water, yeast, salt, sugar, and 1 tablespoon olive oil into a dough; knead 8 minutes and rise 1 1/2 to 2 hours.
- 2. Slowly cook sliced onions in 3 tablespoons olive oil with salt and pepper for 25 to 30 minutes, until soft, sweet, and lightly golden.
- 3. Mix crushed tomatoes with olive oil, garlic, oregano, and salt.
- 4. Heat oven to 500°F with a rack in the lower third; oil a 13-by-18-inch rimmed sheet pan.
- 5. Stretch dough into the pan, rest 10 minutes if it resists, then top with tomato, onions, mozzarella, pecorino, oregano, and olive oil.
- 6. Bake 18 to 22 minutes, until the crust is deeply golden, the edges are crisp, and the cheese is melted with browned spots.
- 7. Rest 5 minutes, slice into 8 squares, and serve warm.
Why You’ll Love This Recipe
- Big Southern Italian flavor: Sweet, slowly stewed onions meet tomato, oregano, salty pecorino, and milky mozzarella.
- Simple ingredients, serious payoff: This pizza relies on pantry staples and a little patience, not complicated technique.
- Beautiful contrast: The crust bakes crisp at the edges while the center stays tender under a generous onion-tomato topping.
- Great for sharing: A 13-by-18-inch pan pizza cuts neatly into 8 hearty squares for dinner, parties, or casual weekend cooking.
Grocery List
- Produce: 3 large yellow onions, 1 small garlic clove
- Dairy: 8 ounces low-moisture mozzarella, 1/3 cup grated pecorino Romano
- Pantry: Bread flour, instant yeast, fine sea salt, granulated sugar, extra-virgin olive oil, crushed tomatoes, dried oregano, black pepper, optional red pepper flakes
Full Ingredients
For the Pizza Dough
- 3 1/2 cups bread flour, plus 1 to 2 tablespoons more if needed
- 1 1/4 cups warm water, 105°F to 110°F
- 2 1/4 teaspoons instant yeast, equal to 1 standard packet
- 2 teaspoons fine sea salt
- 1 teaspoon granulated sugar
- 1 tablespoon extra-virgin olive oil, plus more for the bowl and pan
For the Sweet Stewed Onions
- 3 large yellow onions, about 1 1/2 pounds total, halved and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons water, as needed, if the onions begin to stick
For the Tomato Layer
- 1 cup crushed tomatoes, preferably canned Italian crushed tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
For Topping and Finishing
- 8 ounces low-moisture mozzarella, shredded or cut into small cubes
- 1/3 cup finely grated pecorino Romano, about 1 1/4 ounces
- 1 teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil, for drizzling before baking
- 1/8 teaspoon red pepper flakes, optional
- 1 tablespoon extra-virgin olive oil, for brushing the crust after baking, optional
Step-by-Step Instructions
Step 1: Make the dough
In a large mixing bowl, combine 3 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, 2 teaspoons fine sea salt, and 1 teaspoon sugar. Add 1 1/4 cups warm water and 1 tablespoon olive oil. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms and no dry flour remains.
Turn the dough onto a lightly floured surface and knead for 8 minutes, until smooth, elastic, and slightly tacky. If the dough is very sticky, add flour 1 tablespoon at a time, but avoid adding too much; a softer dough gives a better pizza crust.
Step 2: Let the dough rise
Lightly oil a clean bowl with 1 teaspoon olive oil. Place the dough in the bowl and turn it once so the surface is lightly coated. Cover the bowl with plastic wrap, a lid, or a clean damp kitchen towel. Let rise at room temperature for 1 1/2 to 2 hours, until doubled in size.
If your kitchen is cool, place the bowl in a turned-off oven with the light on. The ideal rising temperature is about 75°F to 80°F.
Step 3: Cook the onions until soft and sweet
While the dough rises, warm 3 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring often, until the onions begin to soften.
Reduce the heat to medium-low and continue cooking for 20 to 25 minutes, stirring every few minutes, until the onions are very soft, sweet, and lightly golden. They should look stewed and silky, not crisp or deeply caramelized. If the pan becomes dry or the onions stick, add 1 tablespoon water at a time and scrape up the browned bits. Remove from the heat and let cool slightly.
Step 4: Mix the tomato layer
In a small bowl, stir together 1 cup crushed tomatoes, 1 tablespoon olive oil, the grated garlic, 1/2 teaspoon dried oregano, and 1/4 teaspoon salt. Keep this layer simple; the tomatoes should taste bright and lightly seasoned because the onions and pecorino will bring sweetness and saltiness.
Step 5: Heat the oven and prepare the pan
Place an oven rack in the lower third of the oven and heat to 500°F for at least 30 minutes before baking. If your oven only reaches 475°F, use 475°F and bake the pizza a few minutes longer.
Coat a 13-by-18-inch rimmed sheet pan with 1 1/2 tablespoons olive oil, spreading it into the corners and up the sides. This generous oiling helps the bottom crust brown and crisp like a rustic pan pizza.
Step 6: Stretch the dough into the pan
Gently deflate the risen dough and transfer it to the oiled pan. With lightly oiled hands, press and stretch the dough toward the edges. If it springs back, let it rest uncovered for 10 minutes, then continue stretching. Try to keep the thickness even, with a slightly puffier border around the edges.
Once the dough fills most of the pan, let it rest for 10 minutes while the oven finishes heating. This short rest gives the crust a lighter bite.
Step 7: Add the tomato, onions, cheeses, and oregano
Spoon the tomato mixture over the dough and spread it in a thin, even layer, leaving about 1/2 inch around the edges. Scatter the sweet stewed onions generously over the tomato layer; this pizza should be onion-forward, with onions covering most of the surface.
Add the mozzarella evenly, followed by the pecorino Romano. Sprinkle with 1 teaspoon dried oregano and the optional red pepper flakes. Drizzle 1 tablespoon olive oil over the top, especially around the exposed edges of the dough.
Step 8: Bake until crisp, bubbling, and browned
Bake on the lower rack at 500°F for 18 to 22 minutes, rotating the pan once after 12 minutes. The pizza is ready when the crust is deep golden at the edges, the underside is browned, the mozzarella is melted with a few toasted spots, and the onions are lightly browned on their tips.
If the top is browning too quickly but the bottom needs more color, move the pan to the lowest rack for the final 3 to 5 minutes. If the bottom is done but you want more color on top, move the pan to the upper third of the oven for the final 1 to 2 minutes.
Step 9: Rest, slice, and serve
Let the pizza rest in the pan for 5 minutes. This helps the cheese settle and makes slicing cleaner. If desired, brush the outer crust with 1 tablespoon olive oil for a softer, aromatic finish. Transfer to a cutting board, slice into 8 squares, and serve warm.
Pro Tips
- Cook the onions slowly: The heart of Pizza Pugliese is the sweet onion topping. Keep the heat moderate so the onions soften and become jammy without burning.
- Use low-moisture mozzarella: Fresh mozzarella can release too much liquid on this already juicy pizza. Low-moisture mozzarella gives a better melt and a cleaner slice.
- Do not overload the tomato: A thin tomato layer keeps the crust from becoming soggy and lets the onions shine.
- Preheat thoroughly: A hot oven and hot lower rack help create a crisp bottom crust, especially in a home oven.
- Let the dough relax: If it resists stretching, wait 10 minutes. Resting is easier and more effective than forcing it.
Variations
- Olive version: Add 1/3 cup pitted black olives or oil-cured olives with the onions for a salty Pugliese-style accent.
- Anchovy version: Dot the pizza with 4 to 6 chopped anchovy fillets before baking for a more traditional, savory Southern Italian flavor.
- Thinner round pizza: Divide the dough in half and make two 12-inch round pizzas. Bake each on a preheated pizza stone or steel at 500°F for 9 to 12 minutes.
Storage & Make-Ahead
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 375°F oven or toaster oven for 8 to 10 minutes, or warm them in a covered skillet over medium-low heat for 5 to 7 minutes. Avoid microwaving if you want to keep the crust crisp.
To make ahead, cook the onions up to 3 days in advance and refrigerate them in a covered container. The dough can also be mixed and refrigerated after the first rise for up to 24 hours; let it sit at room temperature for 60 to 90 minutes before stretching. The tomato mixture can be prepared 1 day ahead and kept chilled.
Nutrition (per serving)
Calories: 642 kcal | Carbs: 82g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Fiber: 5g | Sugar: 10g | Sodium: 1280mg | Cholesterol: 42mg
