Name: Campbell Pizzas Combo Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water (about 105–115°F / 40–46°C); 2 tsp active dry yeast; 2 tbs olive oil; 1 tsp granulated sugar; 1 tsp fine salt; 1 cups crushed tomatoes; 2 tbs tomato paste; 1 tsp garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 1 tsp olive oil; 1 tsp salt; 1 tsp black pepper; 3 cups mozzarella cheese (shredded); 30 pieces pepperoni (sliced); 8 oz Italian sausage (cooked, crumbled); 1 cups mushrooms (sliced); 0.5 cups red onion (thinly sliced); 0.5 cups black olives (sliced); 0.5 cups green bell pepper (thinly sliced); 1 tbs cornmeal or flour (for dusting); 1 tsp olive oil (for brushing crust)

Method

Dough

Activate yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Add foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead in a stand mixer 4–5 minutes). If dough is too sticky, add up to 2 tbs more flour.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch dough down and divide if making multiple pizzas (this recipe makes one 12–14-inch pizza). Let rest 10 minutes, then stretch or roll into a 12–14-inch round on a surface dusted with cornmeal or flour.

Sauce

While the dough rises, make the sauce. In a small saucepan over medium-low heat, warm olive oil and add minced garlic; sauté 30 seconds until fragrant. Add crushed tomatoes and tomato paste, stir until combined. Add dried oregano, dried basil, salt and pepper. Simmer gently 8–10 minutes to thicken slightly. Remove from heat and let cool to room temperature.

Toppings

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to the highest temperature available (475–500°F).

Prepare toppings

If not already done, cook Italian sausage in a skillet over medium heat until no longer pink, break into small crumbles and drain excess fat. Slice mushrooms, red onion, olives and green pepper thinly so they cook quickly on the pizza.

Assemble pizza

Transfer stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal/flour. Spread an even layer of pizza sauce over the dough leaving a 1/2-inch border for the crust (about 3/4 to 1 cup sauce). Sprinkle 2 1/2 cups of shredded mozzarella evenly over the sauce, reserving a small handful for finish. Distribute cooked sausage, pepperoni slices, mushrooms, red onion, black olives and green pepper evenly over the cheese. Top with remaining mozzarella if desired.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating once after 5–6 minutes, until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven temperature and thickness of crust.

Finish

Remove pizza from oven. Brush the crust edge lightly with 1 tsp olive oil. Let rest 2–3 minutes, then slice into 8 slices. Serve hot.