Name: Adriatic Cafe Italian Grill Spring TXs Mama Mia Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water (105–115°F / 40–46°C); 1 tsp sugar; 3 cups all-purpose flour; 1 tsp kosher salt; 2 tbs olive oil; 1 cups crushed tomatoes; 2 tbs tomato paste; 1 tbs olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1 tsp black pepper; 3 cups mozzarella cheese, shredded; 20 to taste pepperoni slices; 3 oz ground beef, cooked and drained; 3 oz Italian sausage, removed from casing and cooked; 3 oz ham, diced; 1 cups mushrooms, sliced; 1 small yellow or white onion, thinly sliced; 1 medium green bell pepper, thinly sliced; 1 cups black olives, sliced; 1 tsp red pepper flakes; 1 tsp olive oil (for vegetables); 1 tbs cornmeal or flour (for dusting); 6 to taste fresh basil leaves (optional)

Method

Dough

Proof yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and kosher salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 4–5 minutes.

First rise

Form dough into a ball, lightly oil the bowl, place dough back in, cover with a damp towel or plastic wrap and let rise in a warm place until doubled, about 60–90 minutes.

Sauce

While dough rises, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (don't brown). Stir in crushed tomatoes and tomato paste. Add oregano, basil, salt and pepper. Bring to a low simmer and cook 8–10 minutes to thicken slightly. Remove from heat and let cool to room temperature.

Toppings

Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If you don't have a stone, preheat oven to 475°F (245°C) and use a baking sheet.

Prepare meats: In a skillet over medium heat, cook ground beef until browned and drain excess fat. In the same skillet, cook Italian sausage (removed from casing) until browned and cooked through, breaking into small pieces. If pepperoni is thick, you may place slices on a sheet and bake briefly to crisp; otherwise use as-is.

Sauté vegetables: In the same skillet, add 1 teaspoon olive oil and sauté mushrooms, onion and green pepper 3–4 minutes until slightly softened but not mushy. Season with a pinch of salt and the red pepper flakes. Remove from heat and set aside.

Assemble & Bake

Shape the dough: After the dough has doubled, punch it down and turn onto a lightly floured surface. Divide into two equal portions for two thin-crust 12-inch pizzas or keep whole for a thicker 14–16 inch pizza. Let rest 10 minutes. Stretch or roll each portion into a circle about 12 inches in diameter, leaving a slightly thicker rim.

Prep peel or pan: Dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking. Transfer stretched dough to the prepared surface.

Sauce and cheese: Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2-inch border. Sprinkle 1 1/2 cups shredded mozzarella evenly over each pizza (or all if using one large crust).

Add meats and vegetables: Distribute pepperoni slices over the cheese, then add cooked ground beef, Italian sausage, and diced ham in even amounts. Scatter sautéed mushrooms, onions, green pepper and sliced black olives across the pizza.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 7–10 minutes (adjust time 10–14 minutes at 475°F) until crust is golden and cheese is bubbling and lightly browned. Rotate halfway through for even baking.

Finish: Remove pizza from oven. Let rest 2–3 minutes, garnish with fresh basil leaves if using, slice and serve.