2 Large 1-topping Pizzas + 24 Wings Recipe

Prepare the dough

In a large bowl or stand mixer bowl, combine warm water and sugar; sprinkle yeast over the surface and let sit 5–10 minutes until foamy. Add olive oil, 3 cups of flour, and salt. If using a stand mixer, fit with dough hook and mix on low until combined, about 2 minutes; increase speed and add remaining flour 1/2 cup at a time until dough pulls away from sides. If mixing by hand, stir to form a shaggy dough, then turn onto floured surface and knead 8–10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.

First rise

Lightly oil a clean bowl, place dough ball inside, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Preheat oven and prepare pans

Preheat oven to 475°F (245°C) at least 30 minutes before baking. If you have a pizza stone or steel, place it on the middle rack while preheating. Lightly dust two large pizza peels or baking sheets with cornmeal or flour.

Divide and shape

Punch down the risen dough and divide into two equal balls (about 10–11 oz / 280–310 g each). Let rest 10 minutes to relax the gluten. On lightly floured surface, press or roll each ball into a 14-inch circle, leaving a slightly thicker rim for the crust.

Assemble pizzas

Transfer each rolled crust to prepared peel or baking sheet. Spread about 3/4 cup (approx. 3/8 cup per pizza? — use 3/4 cup per pizza is in ingredients) of pizza sauce evenly over each crust, leaving the rim bare. Sprinkle 3 cups shredded mozzarella per pizza evenly. Arrange chosen topping (about 30 pepperoni slices or equivalent) in a single layer on each pizza. Sprinkle a pinch of dried oregano and crushed red pepper flakes if desired.

Bake

Slide pizzas onto the preheated stone or place baking sheets in the oven. Bake 10–12 minutes or until crust is golden and cheese is bubbly and slightly browned. Rotate pans halfway through baking for even color.

Finish

Remove pizzas from oven and let rest 2–3 minutes. Drizzle with a little olive oil or sprinkle chopped parsley, then slice and serve hot.

Prepare wings

Pat wings dry very well with paper towels (dry skin crisps better). If wings are whole, separate drums and flats and discard wing tips or reserve for stock. Place wings in a large bowl.

Season and coat

In a small bowl combine baking powder, salt, black pepper, garlic powder and paprika. Sprinkle the dry mix evenly over the wings and toss to coat thoroughly. The baking powder helps crisp the skin during baking.

Arrange for baking

Line two large rimmed baking sheets with foil and set a wire rack on each sheet. Arrange wings in a single layer on the racks without crowding, about 12 per sheet. Lightly brush or spray the wings with neutral oil.

Bake until crisp

Place pans in the oven (you can bake wings at same 475°F used for pizzas; if oven is crowded, bake in batches). Bake 25–30 minutes, then flip wings and bake an additional 10–15 minutes until skin is deep golden and very crisp and internal temperature reaches 165°F (74°C). Total time ~35–45 minutes depending on oven and wing size.

Prepare sauce (optional buffalo or honey glaze)

For buffalo: melt butter in a small saucepan over low heat, whisk in hot sauce until combined and smooth. For honey glaze: combine hot sauce, honey and melted butter and warm until cohesive. Taste and adjust heat/sweetness.

Toss wings in sauce or serve dry

When wings are done, transfer to a clean bowl. If you want sauced wings, pour sauce over wings and toss to coat evenly. For extra crisp, serve some plain and sauce on the side for dipping.

Arrange pizzas and wings on serving platters. Sprinkle chopped parsley over wings and pizzas if desired, and offer extra crushed red pepper flakes and dipping sauces. Serve immediately.