Deal 2 Large 2 Toppings Pizza & 10 Wings Recipe

Activate yeast & mix dough

In a large bowl or the bowl of a stand mixer, whisk warm water, sugar and yeast. Let sit 5 minutes until foamy. Add 2 tbs olive oil, 3 cups of flour, and salt. Mix with a dough hook or wooden spoon until combined.

Knead

If using a stand mixer, knead on medium speed 5–7 minutes until dough is smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding up to 1 more cup flour as needed to prevent sticking.

First rise

Lightly oil a large bowl with 1 tbs olive oil, place dough in bowl, turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide & rest

Punch down dough, divide into two equal portions for two large pizzas (about 1 pound of dough each). Shape into tight rounds, place on a lightly oiled tray, cover and let rest 20–30 minutes to relax the gluten before shaping.

Preheat oven

Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet on middle rack for at least 30 minutes. If using a convection oven, reduce temperature to 475°F (245°C). Dust two pizza peels or the backs of baking sheets with cornmeal.

Make sauce

While dough is rising, combine tomato sauce, tomato paste, minced garlic, dried oregano, dried basil, sugar, salt and pepper in a bowl. Stir to combine and taste; adjust seasoning. Keep at room temperature (no need to cook) — about 1½ to 2 cups per pizza.

Shape crusts

On a lightly floured surface, press and stretch each dough ball into a 14-inch round for a large pizza, leaving a slightly thicker rim for the crust. Use your hands or a rolling pin, working from center outward. Transfer shaped dough to the prepared cornmeal-dusted peels or baking sheets.

Top pizzas

Brush each crust lightly with remaining olive oil (about 0.5 tbs per pizza). Spread about 1 to 1¼ cups sauce evenly over each crust, leaving the rim bare. Sprinkle about 4 cups shredded mozzarella per pizza (split from total). For each pizza add two toppings: recommended combinations — Pizza 1: pepperoni (1 cup) + mushrooms (1.5 cups); Pizza 2: sausage (1 cup) + bell peppers & onions (1.5 cups combined). Finish with a light dusting of grated Parmesan if desired.

Bake pizzas

Slide pizzas (one at a time if you have one stone) onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbling and starting to brown. Rotate halfway through for even baking. If your oven can fit both, bake on separate racks and swap positions halfway.

Finish & garnish

Remove pizzas to a cutting board, let rest 2–3 minutes. Sprinkle with chopped fresh basil and red pepper flakes to taste. Slice each into 8 slices and keep warm while baking the second pizza.

Prepare wings

Pat the 10 chicken wings very dry with paper towels. In a large bowl combine baking powder, kosher salt and black pepper. Toss wings thoroughly to coat; the baking powder helps crisp the skin during cooking.

Bake or air-fry wings

Method A — Oven (recommended for even cooking): Place wings on a wire rack set over a rimmed baking sheet lined with foil. Arrange so pieces don't touch. Bake in a preheated 425°F (220°C) oven for 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temp reaches 165°F (74°C). Method B — Air fryer: Cook in batches at 400°F (200°C) for 20–25 minutes, shaking once, until crisp and cooked through.

Make buffalo sauce

While wings cook, melt butter in a small saucepan over low heat. Add hot sauce, honey (if using) and garlic powder; whisk until smooth and warmed through, about 2 minutes. Taste and adjust heat or sweetness.

Toss wings in sauce

When wings are done, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly. Return to the rack for 2–3 minutes in the oven at 350°F (175°C) if you want the sauce to set slightly, or serve immediately.

Serve

Serve wings with ranch or blue cheese dressing and extra sauce on the side.

Arrange the two large pizzas and the 10 wings on a large platter or separate serving boards. Provide pizza cutters, napkins, and the dressing for wings. Estimate serving: each large pizza yields 8 slices (16 slices total) plus 10 wings; this deal comfortably serves 4–6 people depending on appetite.