1 X-large 2 Toppings Pizza, 10 Wings & 2-liter Soda Special Recipe

Preheat and prepare

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with cornmeal or semolina to prevent sticking.

Shape dough

On a lightly floured surface, stretch or roll the x-large pizza dough into a roughly 16–18 inch circle, leaving a slightly thicker rim for the crust. Transfer the shaped dough to the dusted peel or baking sheet.

Assemble pizza

Brush the crust edge lightly with olive oil. Spread pizza sauce evenly over the dough, leaving about a 1/2-inch border. Sprinkle 3 3/4 cups of shredded mozzarella evenly over the sauce, reserving 1/4 cup for finishing if desired. Arrange topping 1 (pepperoni) and topping 2 (sliced green peppers) evenly across the pizza. Sprinkle dried oregano over the top and, if you like, a pinch of red pepper flakes.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–14 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary by oven and thickness of dough.

Finish

Remove pizza from the oven and let rest 2–3 minutes. Sprinkle reserved grated parmesan over the top if using. Slice into 8–10 pieces and serve hot.

Preheat and prep wings

If frying: heat oil in a deep pot or fryer to 375°F (190°C). If baking: preheat oven to 425°F (220°C) and line a baking sheet with foil, place a wire rack on top and lightly oil the rack. Pat wings dry with paper towels. Toss wings in a bowl with cornstarch, salt, black pepper, garlic powder, and paprika until evenly coated.

Cook wings

Frying method: Fry wings in batches 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove and drain on paper towels. Baking method: Arrange wings on prepared rack and bake 35–45 minutes, flipping once halfway, until skin is crisp and internal temperature is 165°F (74°C).

Toss in sauce

Warm the hot wing sauce and butter in a small saucepan over low heat until butter is melted and sauce is slightly thinned. Place cooked wings in a large bowl, pour the warmed sauce over them, and toss to evenly coat.

Serve

Transfer wings to a serving plate. Serve with dipping sauce (ranch or blue cheese) on the side and extra napkins.

Keep the 2-liter soda chilled until serving. Open just before serving to maintain carbonation. Place the chilled soda, dipping sauce, and any optional extras (grated parmesan, red pepper flakes) on the table alongside the pizza and wings.