Classic Combination Pizza Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), 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 salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed 5–6 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down dough, divide if making two smaller pizzas or keep whole for one 12–14 inch pizza. Let rest 10 minutes, then on a cornmeal- or flour-dusted peel or baking sheet stretch or roll dough to desired thickness and shape.

Cook sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and optional 1/2 teaspoon sugar. Stir to combine and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning.

Cool

Remove sauce from heat and let cool slightly before spreading on dough so it doesn't make the crust soggy.

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

Prepare base

Brush the dough edge lightly with 1 tablespoon olive oil (from Finish & Tools). Sprinkle cornmeal or flour on your peel or baking sheet to prevent sticking. Transfer the stretched dough to the peel or sheet.

Add sauce and cheese

Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce.

Arrange toppings

Distribute pepperoni slices, crumbled cooked sausage, sliced green pepper, sliced red onion and black olives evenly over the cheese. Sprinkle grated Parmesan and red pepper flakes on top for extra flavor.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until the crust is golden and cheese is bubbling and slightly browned. Thicker crusts may take a few minutes longer.

Finish

Remove pizza from oven. If using fresh basil, scatter leaves across the top. Let rest 2–3 minutes, then brush the crust edge lightly with a little more olive oil if desired, slice and serve.

All topping quantities are adjustable to taste. Ensure cooked sausage is fully cooked before using. For a crisper crust, par-bake the stretched dough 3–4 minutes before adding sauce and toppings.