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Special Pizza Recipe

Name: Billy's Famous Pizzas SPECIAL PIZZA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1 cups Warm water (105–115°F / 40–46°C); 2 tsp Active dry yeast; 2 tbs Olive oil; 1.5 tsp Salt; 1 tsp Sugar; 1 cups Crushed tomatoes (canned); 2 tbs Tomato paste; 2 tsp Garlic (minced); 1 tbs Olive oil; 1 tsp Dried oregano; 1 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 tsp Sugar (optional, to balance acidity); 10 oz Fresh mozzarella (sliced or torn); 0.75 cups Shredded provolone; 0.25 cups Parmesan (grated); 6 oz Italian sausage (mild, cooked and crumbled); 3 oz Pepperoni (sliced); 0.5 cups Roasted red peppers (sliced); 0.25 cups Black olives (sliced); 0.25 cups Fresh basil (torn); 1 tsp Red pepper flakes; 1 tbs Olive oil (for finishing); 0 to taste Salt (to taste); 0 to taste Black pepper (to taste); 1 tbs Cornmeal or semolina (for dusting); 1 tbs Olive oil (for pan)

Inspired by Billy's Famous Pizza

Time2h

Serves3

Make Special Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 cups Warm water (105–115°F / 40–46°C)

2 tsp Active dry yeast

2 tbs olive oil

1 1/2 tsp Celtic sea salt

1 tsp sugar

Sauce

1 cups Crushed tomatoes (canned)

2 tbs Tomato paste

2 tsp Garlic (minced)

1 tbs olive oil

1 tsp Dried oregano

1 tsp Dried basil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Sugar (optional, to balance acidity)

Cheeses & Toppings

10 oz Fresh mozzarella (sliced or torn)

3/4 cups Shredded provolone

1/4 cups Parmesan (grated)

6 oz Italian sausage (mild, cooked and crumbled)

3 oz Pepperoni (sliced)

1/2 cups Roasted red peppers (sliced)

1/4 cups Black olives (sliced)

1/4 cups Fresh basil (torn)

1 tsp Red pepper flakes

1 tbs Olive oil (for finishing)

0 to taste Salt (to taste)

0 to taste Black pepper (to taste)

Tools & Finishing

1 tbs Cornmeal or semolina (for dusting)

1 tbs Olive oil (for pan)

Method

Dough

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough ball inside, and turn to coat. 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 the dough to release air. For a single 12–14-inch pizza, shape dough into a ball and let rest 10 minutes, covered, to relax the gluten before stretching.

Sauce

Prepare sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional 1/2 teaspoon sugar. Stir to combine and simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Assemble & Bake

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that doesn’t reach 500°F, preheat to the highest setting and allow ample time.

Prepare peel or pan

If using a pizza peel, dust it with cornmeal or semolina. If using a sheet pan, lightly oil the pan with 1 tablespoon olive oil and dust with cornmeal.

Stretch dough

On a lightly floured surface, stretch or roll the rested dough into a 12–14-inch round. Transfer to the prepared peel or pan. Create a slightly thicker rim for the crust by pushing edges outward with your fingers.

Sauce and cheese

Spread about 1/2 to 3/4 cup of the cooled tomato sauce evenly over the dough, leaving the rim bare. Evenly distribute the shredded provolone, then arrange torn fresh mozzarella pieces over the pizza. Sprinkle grated Parmesan over the top.

Add meats and vegetables

Scatter cooked crumbled Italian sausage and pepperoni slices evenly. Add roasted red pepper slices and black olive slices. Sprinkle red pepper flakes if desired and season lightly with salt and black pepper.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, until crust is golden and cheese is bubbling and lightly browned. Rotate halfway through baking for even color.

Finish

Remove pizza from oven. Drizzle 1 tablespoon olive oil over the top, scatter torn fresh basil, and let rest 3–5 minutes to set. Slice and serve hot.