Amici’s Supreme Recipe

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat for at least 30 minutes. If using a baking sheet, oil it lightly and put it in the oven to preheat for 5–10 minutes.

Prepare dough

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired size). Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel for easier transfer to the oven.

Brush the dough edge and center very lightly with olive oil (reserve about 1 tablespoon). Combine 1 tablespoon olive oil with garlic powder and dried oregano and brush a thin coating over the crust and center — this recipe is 'no sauce' so the oil/seasoning layer provides flavor and prevents the dough from being soggy.

Sprinkle grated Parmesan along the outer rim if using, pressing lightly so it adheres to the oiled crust.

Cook sausage

Heat a 10-inch skillet over medium heat. Add the crumbled sausage and cook, stirring and breaking up any lumps, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate lined with paper towel to drain excess fat. Reserve about 1 teaspoon of rendered fat in the skillet and discard the rest or drain if very greasy.

If desired, quickly sear pepperoni slices in the same skillet for 30–60 seconds per side to render a little fat and intensify flavor; transfer to paper towel. This step is optional — pepperoni may also be used straight from the package.

Prepare vegetables

Sauté mushrooms, green pepper and onion together in the reserved teaspoon of sausage fat (or 1 teaspoon olive oil) over medium-high heat for 3–4 minutes, just until they begin to soften and release moisture but are not fully cooked. Season lightly with a pinch of salt and 1/8 teaspoon black pepper. Remove from heat and let cool slightly — this prevents excess moisture on the pizza.

Dice and seed the fresh tomato. Pat the pieces on paper towel to remove extra moisture. Reserve for topping after cheese layer is applied.

Assemble pizza

Start by evenly sprinkling 1 to 1 1/2 cups of shredded mozzarella over the oiled dough, leaving about a 1-inch border for the crust. Dot the cooked sausage evenly across the cheese, then distribute the lightly sautéed mushroom, green pepper and onion. Add pepperoni slices evenly across the pizza. Scatter the remaining 1/2 to 1/2 cup mozzarella and the optional provolone over top so toppings are slightly embedded in cheese. Finish with the diced fresh tomato scattered sparingly (to avoid sogginess). Season with remaining 1/4 teaspoon black pepper and red pepper flakes if using.

If you like a slightly crispier top, place a few pepperoni slices face-down and a few face-up so some get crisped directly by the oven heat.

Bake

Carefully slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden brown and cheese is bubbly and beginning to brown. Baking time will vary by oven and stone thickness.

If the crust is browning too quickly, lower oven temperature to 475°F (245°C) and continue to bake until done.

Finish and serve

Remove pizza from the oven and let rest 2–3 minutes. Tear fresh basil leaves and scatter on top. Drizzle remaining 1 tablespoon olive oil lightly over the surface if desired and slice into 8 slices. Serve hot.