Eva Supreme Recipe

Activate yeast and mix dough

In a small bowl, sprinkle the active dry yeast and sugar over the warm water. Let sit 5–10 minutes until foamy. In a large bowl, combine the flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low-medium speed for 5–6 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes or until doubled in size.

Cook sauce

While the dough rises (or up to a day ahead), heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and sugar if using. Stir, reduce heat to low, and simmer gently for 12–15 minutes until slightly thickened. Taste and adjust seasoning. Let cool to room temperature before using.

Prepare meats and mushrooms

If your sausage is raw, cook it in a skillet over medium heat until fully cooked, breaking it into bite-sized pieces; drain excess fat. If using links, slice into rounds. Sauté sliced mushrooms in a tablespoon of olive oil over medium heat for 4–6 minutes until they release moisture and become tender; drain any liquid. Slice or chop ham as needed and have pepperoni ready. Set all toppings on a plate.

Preheat oven and prepare peel/pan

Place a pizza stone on a middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, use an inverted rimless baking sheet and preheat it.

Shape dough

Punch down the risen dough and transfer to a lightly floured surface. For a 12–14 inch pizza, shape the dough into a disk and stretch or roll it into a 12–14 inch circle, leaving a slightly thicker edge for the crust. Transfer to a lightly floured pizza peel or parchment paper on a baking sheet if you don't have a peel.

Sauce and cheese

Spread about 3/4 cup of the cooled tomato sauce evenly over the dough, leaving the outer 1/2 inch bare for the crust. Scatter 1 3/4 cups of shredded mozzarella evenly over the sauce, reserving a small handful for finish.

Add toppings

Distribute the cooked sausage, ham, pepperoni, and sautéed mushrooms evenly over the cheese. Sprinkle the remaining mozzarella and the optional 2 tablespoons grated Parmesan. If you like heat, sprinkle red pepper flakes sparingly.

Brush crust and bake

Brush the exposed crust with about 1 tablespoon olive oil. Slide the pizza 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, until the crust is golden and cheese is bubbly and slightly browned.

Rest and finish

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve.