2 Large 3 Topping Pizzas Special Recipe

Make dough

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir and let sit 5–7 minutes until foamy. Add 3 cups of flour, salt and 2 tablespoons olive oil. Mix with a dough hook or wooden spoon, then gradually add remaining flour 1 cup at a time until a soft, slightly tacky dough forms. Knead 6–8 minutes (by machine) or 8–10 minutes by hand until smooth and elastic. If dough is too sticky, add up to 1/4 cup more flour.

Divide dough into two equal portions, shape each into a ball, brush lightly with 1 tablespoon olive oil total (split between balls), place in lightly oiled bowls, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 60–90 minutes.

Prepare sauce

While dough rises, make the sauce. In a saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, 1 teaspoon salt and 1 teaspoon black pepper. Stir to combine and simmer gently 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with pizza stone on a middle rack if available; otherwise use an inverted baking sheet. If using a home oven that doesn't reach 500°F, preheat to the highest temperature possible and allow extra bake time as noted below. Prepare shredded mozzarella and grated parmesan in bowls so they're ready to assemble.

When dough has doubled, turn one portion out onto a lightly floured surface. Press and stretch or roll into a large 14–16 inch circle for a large pizza, leaving a slightly thicker edge for the crust. Sprinkle a pizza peel or inverted baking sheet with 2 tablespoons cornmeal or flour and transfer the stretched dough onto it. Repeat with second dough ball and the remaining cornmeal/flour.

Spread about 1 to 1 1/4 cups of prepared tomato sauce evenly over each stretched dough, leaving a 1/2–1 inch border. Sprinkle approximately 3 to 4 cups shredded mozzarella evenly across each pizza, then dust with 1/4 cup grated parmesan per pizza.

Select up to three toppings for each pizza. Distribute chosen toppings evenly over the cheese. For example: pepperoni (about 1 cup per pizza), mushrooms (about 1 cup per pizza), bell peppers (about 1 cup per pizza). If using wet toppings like mushrooms or pineapple, pat dry with paper towel to avoid soggy crust. Pre-cooked meats (sausage) should be fully cooked and crumbled before adding.

Lightly brush the exposed crust edge with remaining olive oil. Slide the first pizza (on peel or inverted sheet) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes until crust is golden and cheese is bubbly and lightly browned. Rotate once halfway through bake for even browning. Repeat with second pizza.

Remove pizzas from oven. Sprinkle each with a little grated parmesan and fresh basil leaves if using. Let rest 2–3 minutes, then cut into 8 slices per pizza. Serve with red pepper flakes and extra parmesan on the side.