Pizza Special Recipe

Activate yeast

In a small bowl, stir together warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

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

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil and dust with cornmeal or semolina.

Punch down the risen dough and turn onto a floured surface. Stretch or roll into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a cornmeal-dusted peel or prepared baking sheet.

Make the sauce: In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, salt, black pepper, and optional 1/2 tsp sugar. Taste and adjust seasoning. The sauce should be slightly thick and well-seasoned; you’ll use about 3/4 to 1 cup on the pizza.

Evenly spread the sauce over the stretched dough, leaving a 1/2-inch border for the crust.

Scatter 1 3/4 to 2 cups shredded mozzarella evenly over the sauce, leaving some room for toppings.

Cook sausage and prepare vegetables: Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add crumbled sausage and cook until browned and cooked through, 5–7 minutes. Transfer to a plate lined with paper towel to drain excess fat.

In the same skillet (add a touch more oil if needed), sauté sliced mushrooms, sliced onions, and sliced green pepper for 3–4 minutes until slightly softened and any released moisture has evaporated. Season lightly with a pinch of salt and the optional red pepper flakes. Remove from heat.

Distribute cooked sausage, sautéed mushrooms, onions, green peppers, and sliced pepperoni evenly over the cheese-topped pizza.

Optional: Brush the exposed crust edge lightly with 1 teaspoon olive oil to promote browning.

Slide the pizza onto the preheated stone or place the baking sheet into the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden-brown and cheese is bubbling and beginning to brown in spots. Baking time will vary by oven and thickness of dough.

Remove pizza from oven. If desired, sprinkle 2 tablespoons freshly grated Parmesan over the hot pizza and scatter fresh basil leaves.

Let the pizza rest 3–5 minutes, then slice and serve.