Specialty Pizzas Recipe

Proof the yeast: combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast in a small bowl. Let sit 5–10 minutes until foamy.

Mix dry ingredients: in a large bowl or stand mixer bowl, whisk together flour and salt.

Combine: add foamy yeast mixture and olive oil to the flour. If using a mixer, use the dough hook on low and mix until a shaggy dough forms, 2–3 minutes.

Knead: turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or 5–7 minutes in mixer). If dough is too sticky, sprinkle up to 2–3 tablespoons additional flour; if too dry, add 1–2 teaspoons water.

First rise: shape dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Portion and rest: punch dough down, divide into 2 equal portions (~340g each), shape into balls, place on a floured tray, cover, and rest 20–30 minutes before shaping.

Tomato sauce

If using store-bought pomodoro, warm gently in a small saucepan over low heat and season to taste with salt and pepper. Keep covered until ready to use.

Garlic butter (optional white base)

Melt 4 tablespoons butter in a small pan over low heat, add one minced garlic clove (not listed separately — implied in garlic butter) and cook 30–45 seconds until fragrant. Remove from heat and brush lightly on crust if making a white-style pizza.

Preheat oven and prep pans: place pizza stone or baking steel in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you don't have a stone, preheat a heavy baking sheet. Lightly oil a pizza peel or baking sheet.

Shape dough: on a lightly floured surface, press or stretch one dough ball into a 12" round, leaving a slightly thicker rim. Transfer to the prepared peel or sheet.

Brush base: if using garlic butter, brush a thin layer on the dough for a white pizza. Otherwise, spread 3/4 cup of pomodoro sauce leaving a 1/2" rim.

Add cheeses: sprinkle 2 cups shredded mozzarella evenly across the sauced surface, add a few slices of fresh mozzarella distributed evenly, and finish with a tablespoon of grated Parmesan.

Add toppings (Specialty pizza 1 - Classic Pepperoni & Sausage): evenly distribute about 20 pepperoni slices, half of the cooked crumbled sausage (4 oz), 1/2 cup sliced mushrooms, and 1/4 cup sliced olives. Sprinkle a pinch of crushed red pepper flakes if desired.

Add toppings (Specialty pizza 2 - Prosciutto, Arugula & Burrata-style finish): For the second pizza, after cheese layer add roasted red peppers (about 1/4 cup), caramelized onions (1/2 cup), cherry tomatoes (1/2 cup), and a light scattering of fresh basil. Bake with these toppings but reserve prosciutto and arugula for after baking.

Bake: slide pizza onto the preheated stone or baking sheet. Bake 7–10 minutes until crust is golden and cheese is bubbling and slightly browned. Thin-crust ovens with higher temp may bake in 5–7 minutes; watch closely.

Finish Pepperoni & Sausage pizza: when out of oven, brush crust edge with a little extra-virgin olive oil, sprinkle 1/4 teaspoon cracked black pepper and a light pinch of kosher salt. Let rest 2–3 minutes, then slice and serve.

Finish Prosciutto & Arugula pizza: immediately after baking, top with prosciutto slices (4 oz) arranged across the pizza, scatter 2 cups baby arugula, drizzle 1 tablespoon extra-virgin olive oil and 2 tablespoons balsamic glaze, sprinkle remaining Parmesan and cracked black pepper. Tear fresh basil leaves and scatter across the top. Let rest 1–2 minutes, slice and serve.

Cook sausage: brown Italian sausage in a skillet over medium heat, breaking into small pieces until cooked through, 6–8 minutes. Drain and set aside.

Caramelize onions: slice red onion thin. In a skillet over medium-low heat, melt 1 tablespoon butter or oil and cook onions slowly, stirring occasionally, 20–25 minutes until deep golden and sweet. Remove from heat and cool.

Roast peppers (if not using jarred): roast whole red peppers under broiler or gas flame until charred, place in a covered bowl to steam 10 minutes, then peel, seed, and slice.

Prep fresh ingredients: slice mushrooms, halve cherry tomatoes, tear basil leaves, and slice fresh mozzarella before assembly.