The Chef

Restaurants

Meals

Drinks

Restaurants›Bullwinkle's Pizza Parlor›Specialty Pizzas Recipe

Specialty Pizzas Recipe

Name: Bullwinkle's Pizza Parlors Specialty Pizzas Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 cups bread flour; 2 tsp instant yeast; 2 tsp fine sea salt; 1 tbs sugar; 1.75 cups warm water; 2 tbs extra-virgin olive oil; 1.5 cups canned crushed tomatoes; 2 tbs tomato paste; 2 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil; 4 cups whole-milk shredded mozzarella; 8 oz fresh mozzarella, torn into pieces; 0.5 cups Parmesan, finely grated; 24 to taste pepperoni slices; 1 cup cooked Italian sausage, crumbled; 1 cup sliced cremini mushrooms; 0.5 cup sliced red onion; 0.5 cup roasted red peppers, sliced; 0.5 cup black olives, sliced; 0.25 cup fresh basil leaves; 0.25 tsp cracked black pepper; 0.5 tsp flaky sea salt; 2 tbs cornmeal or semolina (for dusting); 1 tbs olive oil, for brushing

Inspired by Bullwinkle's Pizza Parlor

Time2h

Serves2

Mini Moose: $10.99 | Small: $16.49 | Medium: $32.29 | Large: $39.99 | Extra Large: $52.49

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & Oil

4 cups bread flour

2 tsp instant yeast

2 tsp fine sea salt

1 tbs sugar

1 3/4 cups warm water

2 tbs extra-virgin olive oil

Tomato Sauce

1 1/2 cups canned crushed tomatoes

2 tbs tomato paste

2 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp Crushed red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs olive oil

Cheeses & Toppings

4 cups whole-milk shredded mozzarella

8 oz fresh mozzarella, torn into pieces

1/2 cups Parmesan, finely grated

24 to taste pepperoni slices

1 cup cooked Italian sausage, crumbled

1 cup sliced cremini mushrooms

1/2 cup sliced red onion

1/2 cup Roasted red peppers, sliced

1/2 cup Black olives, sliced

1/4 cup Fresh basil leaves

1/4 tsp Cracked black pepper

1/2 tsp flaky sea salt

Finish & Bake

2 tbs cornmeal or semolina (for dusting)

1 tbs olive oil, for brushing

Method

Dough & Oil

Make dough

In a large bowl or bowl of a stand mixer, whisk together bread flour, instant yeast, salt and sugar. Add warm water and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the dough hook on medium-low 6–7 minutes until smooth and elastic.

First rise: Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1½ hours.

Portion dough: Punch down and divide into 2 equal portions for two large pizzas (adjust quantities if making other sizes). Shape each portion into tight balls, oil lightly, cover and rest 20–30 minutes before stretching (this relaxes the gluten).

Tomato Sauce

Prepare sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt and black pepper. Bring to a gentle simmer and cook, stirring occasionally, 10–12 minutes to concentrate flavors. Taste and adjust seasoning; keep warm off the heat.

Cheeses & Toppings

Preheat oven

Preheat the oven to 500°F (or highest your oven will go) at least 30 minutes before baking with a pizza stone or inverted heavy baking sheet on the middle rack. If using a pizza steel, preheat similarly.

Assemble: Dust a pizza peel or inverted baking sheet with cornmeal or semolina. On a lightly floured surface, stretch one dough ball into a 12–14 inch (for a large) round, leaving a slightly thicker edge for the crust. Transfer to the peel. Brush the outer 1/2 inch of the dough lightly with olive oil to help browning.

Sauce & cheese: Spread a thin, even layer of the warm tomato sauce over the dough, leaving the rim bare. Sprinkle 1½–2 cups shredded mozzarella evenly, then dot with torn fresh mozzarella pieces. Sprinkle about 2 tablespoons grated Parmesan.

Add toppings: Arrange pepperoni, crumbled sausage, mushrooms, red onion, roasted red peppers and black olives evenly over the cheese. Avoid overloading so the pizza bakes evenly.

Finish & Bake

Bake: Slide the assembled pizza onto the preheated stone or baking sheet. Bake 7–10 minutes until crust is golden and blistered and cheese is melted and starting to brown (time depends on oven and stone—watch closely).

Rest and finish: Remove pizza to a cutting board. Sprinkle with flaky sea salt and cracked black pepper, and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve.