Original Deluxe Recipe

Activate and mix

In a large bowl or the bowl of a stand mixer, combine warm water, sugar and instant yeast. Stir and let sit 2–3 minutes until foamy. Add olive oil, then add 2 cups of the flour and the salt. Stir to combine into a shaggy batter.

Knead

If using a stand mixer with dough hook, add remaining 1.5 cups flour gradually and mix on low–medium for 4–6 minutes until a smooth, elastic dough forms. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes, adding small amounts of flour if sticky. Dough should be soft, slightly tacky, and spring back when pressed.

First rise

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

Punch and rest

Gently deflate the dough, shape into a ball, and let rest 10 minutes while you prepare sauce and toppings. For a thinner crust, divide dough into two and proceed with smaller portions.

While the dough rises, heat 0.5 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant — do not brown. Add crushed tomatoes and tomato paste, stir to combine.

Add dried oregano, dried basil, salt, black pepper and sugar. Simmer gently over low heat 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and place in the oven to heat for a crisp bottom.

Cook sausage: In a skillet over medium heat, crumble the sausage and cook until no longer pink and lightly browned, about 6–8 minutes. Drain excess fat and set aside on paper towels.

Prepare vegetables: Thinly slice green pepper, red onion and mushrooms. If you prefer less moisture from mushrooms or onions, briefly sauté in the same skillet for 1–2 minutes and drain on paper towels.

Shape dough: Lightly dust a pizza peel or cutting board with cornmeal or semolina. Stretch or roll the dough into a 12–14 inch round (or desired size), leaving a slightly thicker edge for the crust. Transfer dough to the floured surface or a piece of parchment for easy transfer.

Dock and sauce: If you like, gently press fork tines around the center to dock slightly. Brush the outer 1/2 inch of the crust with 1 teaspoon olive oil. Spread an even layer of tomato sauce over the dough, about 1/2 to 3/4 cup depending on preference, leaving the edge exposed.

Cheese and meats: Sprinkle about 2 cups of shredded mozzarella evenly over the sauce. Distribute cooked crumbled sausage and pepperoni slices evenly on top.

Vegetables and finish cheese: Scatter sliced green peppers, red onions, mushrooms and olives (if using) over the meat layer. Top with remaining 1 cup mozzarella, then sprinkle grated Parmesan and dried oregano evenly. If you like heat, add red pepper flakes to taste.

Bake: Slide the pizza onto the preheated stone or hot inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven and thickness of dough.

Rest and slice: Remove the pizza from the oven and let rest 2–3 minutes. Slice and serve immediately.