Name: CJ Mahoney's Troys 2 Large Two Topping Pizzas Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 cups all-purpose flour; 2 tsp instant yeast; 2 tsp granulated sugar; 2 tsp fine sea salt; 3 cups warm water; 4 tbs extra-virgin olive oil; 3 cups tomato pizza sauce (or passata seasoned with oregano); 6 cups shredded low-moisture mozzarella; 0.5 cups grated Parmesan; 1 tsp dried oregano; 2 cups pepperoni slices; 2 cups sliced mushrooms; 1.5 cups sliced bell pepper; 1 cup sliced red onion; 2 cups cooked Italian sausage (crumbled); 1 cup sliced black olives; 1 cup fresh basil leaves; 10 cups mixed salad greens; 2 cups cherry tomatoes (halved); 1 cup cucumber (sliced); 0.5 cup red onion (thinly sliced); 1 cup Italian vinaigrette dressing; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tsp crushed red pepper; 2 tbs olive oil for brushing

Method

Dough (for 2 large crusts)

Mix and activate

In a large mixing bowl or stand mixer bowl, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir and let sit 5 minutes until foamy. Add 2 tablespoons olive oil.

Combine dry ingredients

In a separate bowl whisk together flour and salt. With the mixer on low (or by hand), add the flour mixture to the yeast mixture a cup at a time until incorporated.

Knead

Knead the dough 6–8 minutes in a stand mixer with a dough hook or 10–12 minutes by hand until smooth and slightly tacky. Add up to 2 tablespoons more flour if dough is excessively sticky.

First rise

Oil a large bowl with 1 tablespoon olive oil, place the dough inside turning to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch dough down and divide into two equal pieces. Shape each into a tight ball, place on a floured tray, cover and let rest 20–30 minutes to relax the gluten for easier stretching.

Sauce & Assembly

Preheat oven

Place pizza stone or inverted baking sheet in the oven and preheat to 500°F (or as hot as your oven goes) for at least 45 minutes. If using a commercial deck oven set to 475–500°F.

Shape crusts

On a lightly floured surface, press and stretch each dough ball into a 14–16 inch round for large pizzas. Leave a slightly thicker rim for the crust. Transfer to a pizza peel or parchment-lined baking sheet dusted with semolina or cornmeal.

Sauce and cheese

Divide the tomato sauce evenly between the two crusts (about 1½ cups per pizza). Spread in a thin, even layer leaving the rim. Sprinkle mozzarella evenly on each pizza (about 3 cups per pizza). Lightly dust with grated Parmesan and 1/2 tsp dried oregano across both pizzas.

Add toppings

Choose two toppings for each pizza. Distribute toppings evenly over each pizza so the cheese and sauce remain visible. Example pairings: pepperoni + mushrooms, sausage + bell pepper, olives + onion. Avoid overloading; keep toppings to a single layer for even cooking.

Brush crust

Lightly brush the exposed crust edge with remaining olive oil to encourage browning.

Baking

Slide the first pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and lightly blistered. Rotate pizza halfway through bake for even color. Repeat with second pizza. If oven is less hot, bake 12–15 minutes and watch for doneness.

If desired, sprinkle crushed red pepper or fresh basil on pizzas right after they come out of the oven.

Tossed Salad (in-house serving)

Assemble salad

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber and sliced red onion. Toss gently to combine.

Dress and season

Add Italian vinaigrette (about 1 cup for this amount) and toss until evenly coated. Season to taste with kosher salt and freshly ground black pepper. Taste and adjust dressing amount as desired.

Portion

Divide the salad into 4 to 6 house-servings to accompany the two large pizzas (about 2–2.5 cups salad per serving). Serve chilled alongside hot pizzas.

Serving & Finishing

Slice each large pizza into 8 slices (16 total). Serve immediately with the tossed salad. Offer crushed red pepper and extra Parmesan at the table.