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Supreme Pizza Recipe

Name: Dua Pies Supreme Pizza Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water (105–115°F / 40–46°C); 1 tsp sugar; 2.5 cups all-purpose flour; 1 tsp salt; 1 tbs olive oil; 1 tbs olive oil; 2 cloves garlic cloves, minced; 1 cups crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 2 cups mozzarella cheese, shredded; 0.5 cups provolone cheese, shredded; 20 to taste pepperoni slices; 8 oz Italian sausage, casing removed; 0.5 cups red onion, thinly sliced; 0.5 cups green bell pepper, thinly sliced; 0.5 cups black olives, sliced; 0.5 cups mushrooms, sliced; 6 leaves fresh basil leaves (optional); 2 tsp grated Parmesan (optional); 1 tbs olive oil (for brushing); 1 tbs cornmeal or semolina (for dusting)

Inspired by Dua Pie

Time1h 35m

Serves3

Make Supreme Pizza Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

2 tsp Active dry yeast

1 cups warm water (105–115°F / 40–46°C)

1 tsp sugar

2 1/2 cups 00 bread flour

1 tsp Celtic sea salt

1 tbs olive oil

Sauce

1 tbs olive oil

2 cloves Garlic cloves, minced

1 cups crushed tomatoes (canned)

2 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp sugar (optional, to balance acidity)

Toppings

2 cups Mozzarella cheese, shredded

1/2 cups provolone cheese, shredded

20 to taste pepperoni slices

8 oz Italian sausage, casing removed

1/2 cups Red onion, thinly sliced

1/2 cups green bell pepper, thinly sliced

1/2 cups Black olives, sliced

1/2 cups Mushrooms, sliced

6 leaves fresh basil leaves (optional)

2 tsp grated Parmesan (optional)

1 tbs olive oil (for brushing)

1 tbs cornmeal or semolina (for dusting)

Method

Dough

Activate yeast

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine 2 cups of the flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms. If dough is too sticky, gradually add remaining 1/2 cup flour as needed until dough pulls away from the bowl.

Knead

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with dough hook).

First rise

Form dough into a ball, coat lightly with olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape

Once risen, punch down the dough and turn onto a lightly floured surface. For one 12–14 inch pizza, stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. If using a pizza peel, dust with cornmeal or semolina.

Sauce

Cook garlic

In a small saucepan warm 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant, not browned.

Simmer sauce

Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, black pepper and sugar (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toppings & Assembly

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, preheat oven to the same temperature and lightly oil the sheet or sprinkle with cornmeal/semolina.

Prepare sausage

In a small skillet over medium heat, crumble and cook the Italian sausage until no longer pink, about 6–8 minutes. Drain excess fat and set aside.

Assemble pizza

Brush the shaped dough edge lightly with 1 tablespoon olive oil. Transfer dough to a cornmeal-dusted peel or baking sheet. Spread 1/2 to 3/4 cup of the sauce evenly over the dough leaving the rim clear. Sprinkle about 1 1/2 cups shredded mozzarella evenly, then scatter provolone. Distribute cooked sausage, pepperoni slices, sliced mushrooms, bell pepper, red onion and black olives evenly over the cheese.

Bake

Slide the pizza onto the preheated stone or place baking sheet in the oven. Bake 10–12 minutes (stone) or 12–15 minutes (baking sheet) until crust is golden and cheese is bubbly and lightly browned.

Finish

Remove pizza from oven. Let rest 2–3 minutes. Sprinkle with grated Parmesan and torn fresh basil leaves if using. Slice and serve hot.