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

Double-Tomato Focaccia

This no-knead knockout gets its punch from tomatoes in two different ways.

Crispy Gnocchi Caprese

The summer salad stalwart gets a makeover.

One-Pot Beer Cheese Bucatini

Beer cheese dip meets mac and cheese.

Marinated Grilled Peppers

Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.

Mushroom Bourguignon

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

Gourmet’s Classic Ratatouille

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Butternut Squash Orzo With Fried Sage

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

Giant, Gooey Cinnamon Roll

Cinnamon bun fans, our time has come.