Deluxe (thursday) Recipe

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.

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine flour and salt. Make a well in the center.

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms. If using a stand mixer, mix on low for ~2 minutes; increase speed and knead 4–6 minutes until smooth and elastic. If mixing by hand, turn out onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

After rising, punch down the dough and divide if making multiple pizzas. For one 12–14" pizza use the full dough or for a thinner crust divide into two portions. Let the dough rest 10 minutes before shaping.

In a small saucepan or bowl, combine crushed tomatoes and tomato paste. Whisk until smooth.

Add olive oil, granulated garlic (or minced garlic), dried oregano, dried basil, salt, black pepper, and 1/4 teaspoon sugar. Stir to combine.

Heat the sauce gently over low heat for 8–10 minutes to meld flavors, stirring occasionally. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly before using.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If you have a pizza steel, use that.

Prepare the vegetables: In a small skillet over medium heat, add 1 teaspoon olive oil. Add sliced mushrooms and sauté 2–3 minutes until they release moisture and begin to brown. Add sliced green peppers and sauté another 1–2 minutes until just softened. Season with 1/4 teaspoon salt and 1/8 teaspoon cracked black pepper. Remove from heat and set aside to cool slightly.

Prepare meats: If pepperoni is thick, separate slices. Chop or tear smoked ham into bite-sized pieces so it distributes evenly.

Grate or shred mozzarella so it's ready to layer.

Lightly dust a pizza peel or inverted baking sheet with 1 tablespoon cornmeal or semolina to prevent sticking.

On a lightly floured surface, stretch or roll the dough to a 12–14" round for one pizza (or divide into two for thinner crusts). Create a slightly thicker rim for the crust. Transfer the shaped dough to the prepared peel or inverted baking sheet dusted with cornmeal.

Spread about 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2–3/4" border around the edge.

Sprinkle 2 to 2 1/2 cups shredded mozzarella evenly over the sauced dough, leaving a small gap at the edge for the crust.

Distribute pepperoni slices over the cheese in a single layer, overlapping slightly as desired.

Scatter the smoked ham pieces evenly across the pizza.

Evenly distribute the sautéed mushrooms and green peppers over the meats and cheese.

If desired, finish with a light sprinkle (about 1/4 teaspoon) of dried oregano over the top.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through for even browning, until crust is golden and cheese is bubbly and slightly browned.

If the crust browns too quickly, lower oven to 475°F (245°C) and continue to bake until done. For a crisper bottom, bake an additional 1–2 minutes directly on the stone.

Remove pizza from oven and let rest 2–3 minutes. Slice and serve hot.

Brush the crust lightly with a tiny bit of olive oil if desired for shine, and sprinkle additional dried oregano to taste.

Serve the Deluxe (Thursday) pizza hot. Store leftover slices refrigerated in an airtight container for up to 3 days.