Bronx Bomber Recipe

Proof the yeast

In a medium bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top and stir gently. Let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 1/2 cups of the flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix on low (or stir with a wooden spoon) until a shaggy dough forms.

If dough is too sticky, add remaining flour, 1/4 cup at a time, until the dough cleans the sides of the bowl and is slightly tacky but manageable (total about 4 cups). Knead by hand on a lightly floured surface for 8–10 minutes or 5–7 minutes in mixer until smooth and elastic.

Form dough into a ball, lightly oil the surface, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Punch down the dough and let rest 10 minutes before shaping. Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet on middle rack at least 30 minutes before baking.

While dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stirring until combined. Add oregano, basil, salt, black pepper and optional sugar. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Remove from heat and let cool to room temperature.

If using raw sausage, cook and crumble in a skillet over medium heat until no longer pink; drain excess fat. Slice mushrooms, onions, bell pepper and olives as specified.

Lightly dust a pizza peel or inverted baking sheet with cornmeal or semolina. Stretch or roll the dough on a lightly floured surface to a 14-inch round, keeping a slightly thicker rim for the crust. Transfer stretched dough to the prepared peel or sheet.

Brush the outer 1/2-inch of the crust with 1 tablespoon olive oil to help browning and flavor.

Spread about 3/4 to 1 cup of the prepared red sauce evenly over the dough, leaving the oiled rim exposed.

Evenly distribute the shredded mozzarella over the sauce, leaving a little space at the edge for the crust to rise.

Top the cheese with pepperoni slices (about 20), crumbled cooked sausage (8 oz), sliced mushrooms (1 cup), thinly sliced white onion (1/2 cup), thinly sliced green bell pepper (1/2 cup), and sliced black olives (1/4 cup). Arrange toppings so the pizza remains balanced and not overloaded.

Quickly slide the pizza onto the preheated pizza stone or inverted baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and slightly browned at spots. Baking time will vary with oven and stone—watch closely beginning at 7 minutes.

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