T.o.n.y's Special Pizza Recipe

Preheat and prepare surface

Place an oven rack in the lower third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven before heating. Lightly dust a pizza peel or baking sheet with 1–2 tablespoons of flour.

Shape the dough

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker 1/2-inch rim for the crust. Transfer the shaped dough to the floured peel or prepared baking sheet.

Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to encourage browning. If you prefer a thinner crust, press out more and reduce rim thickness accordingly.

Season the sauce

In a small bowl, mix 1 cup marinara sauce with 1 teaspoon minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning — add salt if needed (about 1/4 teaspoon) or more red pepper flakes for heat.

Apply the sauce

Spoon about 3/4 to 1 cup of the seasoned marinara onto the center of the stretched dough. Using the back of the spoon, spread the sauce outward in a circular motion, leaving the oiled rim exposed (about 1/2 inch). Do not overload the dough with sauce so it bakes evenly.

Add cheeses

Evenly distribute 2 cups shredded mozzarella over the sauced dough, leaving the crust edge clear. Sprinkle 1/4 cup grated Parmesan evenly over the mozzarella for extra savory flavor.

Prepare meats

If your sausage is uncooked, brown and crumble it in a skillet over medium heat until no pink remains; drain excess fat. Slice cooked meatballs in half. If meats are pre-cooked, ensure they are warmed slightly so they heat through quickly in the oven.

Top the pizza

Arrange about 20 pepperoni slices evenly across the cheese. Scatter 1/2 cup crumbled cooked sausage and 6 halved meatballs across the pizza, pressing each piece lightly into the cheese so they adhere.

Optionally drizzle 1/2 teaspoon olive oil over the toppings for gloss and a more finished crust. This also helps browning of pepperoni edges.

Bake the pizza

Slide the pizza on the peel onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if necessary, until the crust is golden and the cheese is bubbly with small brown spots. Bake time will vary with oven and stone; start checking at 8 minutes.

Rest and garnish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes to set the cheese. If using, scatter 6 fresh basil leaves over the hot pizza and allow them to wilt slightly. Let the pizza rest a further minute.

Slice and serve

Brush the crust lightly with any residual oil from the baking sheet or an extra 1/4 teaspoon of olive oil if desired. Slice into 8 equal slices and serve hot.