Name: City Pizzas City Special Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 3.25 cups all-purpose flour; 1 cups warm water (105–115°F / 40–46°C); 2 tsp active dry yeast; 1 tsp granulated sugar; 1.25 tsp salt; 2 tbs extra-virgin olive oil; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp optional sugar; 3 cups shredded whole-milk mozzarella; 30 to taste pepperoni slices; 6 oz italian sausage (mild or sweet), casings removed and cooked; 1 cups fresh mushrooms, sliced; 0.5 cups yellow or white onion, thinly sliced; 0.5 cups green bell pepper, thinly sliced; 2 tbs grated parmesan (optional); 0.5 tsp red pepper flakes (optional); 1 tsp olive oil for brushing; 0.5 tsp dried oregano for sprinkling

Method

Dough / Crust (makes 1 large 14" pizza)

Activate yeast and mix dough

In a small bowl combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. In a large bowl whisk together flour and salt. Add yeast mixture and 1 tablespoon olive oil. Stir with a spoon until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Form into a ball, coat lightly with 1 teaspoon olive oil, place in a bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 60–75 minutes.

Shape crust

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. After the dough has doubled, punch it down and turn it out. On a lightly floured surface, stretch or roll dough into a 14-inch circle, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel.

Tomato Sauce

While the dough rises, make the sauce. In a small saucepan heat 1 teaspoon olive oil over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper and optional sugar. Simmer gently 8–10 minutes to meld flavors, stirring occasionally. Remove from heat and let cool slightly.

Toppings

Cook sausage and prep vegetables

If your Italian sausage is raw, remove casings and crumble into a skillet over medium heat. Cook, breaking up with a spoon, until no longer pink and cooked through, 6–8 minutes. Drain excess fat and set aside on paper towels. Clean and slice mushrooms, thinly slice onion and green pepper. If mushrooms are particularly wet, sauté them 2–3 minutes in a dry skillet to remove excess moisture; drain.

Assemble pizza

Spread an even layer (about 3/4–1 cup) of prepared tomato sauce over the stretched dough, leaving a 1/2–1 inch border. Sprinkle 2 1/2 cups shredded mozzarella evenly over the sauce. Distribute cooked Italian sausage evenly, then arrange pepperoni slices over the cheese. Scatter sliced mushrooms, onion and green pepper across the pie. Finish with remaining 1/2 cup mozzarella in spots if desired and sprinkle grated parmesan and red pepper flakes if using.

Baking & Finishing

Brush the exposed crust lightly with olive oil and sprinkle with dried oregano. Using the pizza peel (or transfer on parchment), slide pizza onto preheated stone or baking sheet. Bake at 500°F (260°C) 10–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven, let rest 2–3 minutes. Slice into 8 pieces and serve hot.