Ingredients:

  • 2 ½ cups Bread Flour or All-Purpose Flour
  • 1 cup Warm Water (approx. 105°F/40°C)
  • 1 packet (2 ¼ tsp) Active Dry Yeast
  • 3 Tbsp Extra Virgin Olive Oil (divided)
  • 1 tsp Fine Sea Salt
  • 14 oz can Crushed Tomatoes (San Marzano preferred)
  • 2 cloves Garlic (minced)
  • ½ tsp Dried Oregano
  • 1 ½ cups Shredded Low-Moisture Mozzarella
  • ¼ cup Parmesan Cheese (grated)
  • 6–8 oz Whole Milk Mozzarella Cheese (for sculpting)
  • 4 slices Provolone Cheese (thin slices)
  • 10–12 Black Olives (pitted)

Instructions:

  1. Prepare the Dough: Activate yeast in warm water. Combine flour and salt. Mix wet and dry ingredients, knead for 5-7 minutes. Place in an oiled bowl, cover, and allow to proof (rise) until doubled (approx. 1 hour). If using pre-made dough, allow it to come to room temperature.
  2. Preheat & Prep: Place pizza stone/steel in the oven and preheat to 475°F (245°C). Line baking sheets with parchment paper if not using a stone.
  3. Make the Sauce: Gently heat 1 Tbsp olive oil. Sauté garlic until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes. Let cool slightly.
  4. Shape the Crusts: Divide dough in half. Roll each half into a rough 12-inch circle or rustic shape. Transfer crusts onto prepared surfaces.
  5. Base Layer Application: Brush crust edges lightly with olive oil. Spread half the cooled tomato sauce evenly over both bases, leaving a 1-inch border. Sprinkle with shredded mozzarella and Parmesan.
  6. Sculpt the Skulls: Slice two large, thick ovals from the block mozzarella—these are the skull bases. Gently carve the general shape of a skull, tapering the chin. Carve out deep eye sockets and a nasal cavity using a paring knife (a small cookie cutter helps with consistency).
  7. Add Details: Slice the provolone thinly to create small rectangles for teeth. Place these teeth across the lower 'jaw' area of the mozzarella skull. Press black olive halves into the eye sockets and nose cavity.
  8. Assemble and Bake: Carefully place one sculpted mozzarella skull onto the centre of each prepared pizza base. Slide the pizzas into the preheated oven. Bake for 12–15 minutes until the crust is golden brown and the base cheese is melted.
  9. Rest and Serve: Let the pizzas cool for 2 minutes before slicing and serving immediately.