Daytona 21 Pizza Recipe

preheat

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes to 1 hour. If you have a pizza oven, preheat according to manufacturer's instructions.

On a lightly floured surface, stretch or roll the 1 lb dough into a 12–14 inch round. Transfer the shaped dough to a pizza peel or sheet dusted with semolina or cornmeal. Brush the outer 1/2 inch rim lightly with 1 tbs olive oil to help browning.

In a small bowl, combine 3 tbs Daytona sauce with 1 tsp minced garlic. Taste and adjust—Daytona sauce is zesty, so use more or less depending on preference.

Spread the sauce mixture evenly over the dough, leaving the oiled rim untouched. Use about 3 tbs for a 12–14 inch crust for a medium-light sauce layer.

Evenly distribute 2 cups shredded mozzarella over the sauced dough, leaving the rim clear. If using provolone, sprinkle 1 cup provolone on top of the mozzarella for extra melty flavor.

Sprinkle 2 tbs grated parmesan lightly over the cheese layer for nuttiness and better browning.

Prepare sausage: crumble and cook 8 oz Italian sausage in a skillet over medium heat until browned and cooked through, about 6–8 minutes. Drain excess fat and blot on paper towels. Scatter sausage evenly over the cheese.

Prepare chicken: if not already cooked, season 6 oz boneless chicken with salt and pepper and quickly sear until cooked through, then chop into bite-sized pieces. Scatter the 6 oz chopped cooked chicken evenly across the pizza.

Place 20 slices of pepperoni in an even layer over the cheese and meat for balanced coverage.

Cook 3 slices bacon until crisp, chop into pieces, and scatter over the pizza.

Evenly distribute the seeded and finely chopped jalapeño (from 1 jalapeño) across the top. If you prefer more heat, leave some seeds or add additional jalapeño slices.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is blistered and golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone temperature.

Remove pizza from oven and immediately sprinkle 1 tsp crushed red pepper, 1 tsp dried oregano, and 1 tsp freshly ground black pepper evenly over the top. Let rest 2–3 minutes to allow toppings to settle.

Garnish with fresh basil leaves torn and scattered across the pizza if desired. Slice into 8 pieces and serve hot.