Cheese, Sausage, Pepperoni, Mushroom, Bell Pepper, Black Olives, Onion & Meatball Recipe

Activate yeast and combine

In a large bowl or stand mixer bowl, whisk warm water, sugar and yeast. Let sit 3–5 minutes until foamy. Add olive oil, flour and salt. If using a stand mixer, attach dough hook and mix on low until combined, then increase speed and knead 5–7 minutes until smooth and elastic. If mixing by hand, stir to form a shaggy dough then turn onto a lightly floured surface and knead 8–10 minutes.

Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down the dough and divide if making two pizzas (this recipe makes one large 14-inch or two medium 10–11-inch pizzas). Let rest 10 minutes before shaping.

While dough rises, make the sauce: in a small saucepan heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes and tomato paste, stir to combine.

Stir in dried oregano, dried basil, salt and pepper. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and allow to cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If you have a pizza steel, preheat on the lowest rack and heat longer.

If sausage is raw, cook fully in a skillet over medium heat, breaking into pieces, until no pink remains (internal temp 160°F / 71°C). Slice cooked sausage into 1/4-inch rounds. If using store-bought cooked sausage, simply slice. Halve thawed meatballs into bite-size pieces. Slice pepperoni if not pre-sliced. Slice mushrooms, bell pepper and onion; drain and slice olives if needed.

If mushrooms or bell pepper are very wet, sauté in 1 teaspoon olive oil for 2–3 minutes to remove excess moisture; cool slightly before using.

On a lightly floured surface or on parchment, stretch or roll the dough into a 14-inch circle (or two 10–11-inch rounds). Transfer dough to a pizza peel dusted with semolina or flour or keep on the parchment.

Spread an even layer of tomato sauce over the dough, leaving a 1/2–3/4-inch border for the crust (about 3/4 to 1 cup sauce depending on thickness).

Sprinkle 2 1/2 cups of shredded mozzarella evenly over the sauce, reserving about 1/2 cup for finishing. Evenly distribute sliced sausage, pepperoni, halved meatballs, mushrooms, bell pepper, red onion and black olives across the pizza.

Scatter the remaining 1/2 cup mozzarella and the 1/2 cup grated parmesan over the toppings for a balanced melt and flavor.

Brush the exposed crust with 1 tablespoon olive oil and sprinkle the crust with 1/2 teaspoon dried oregano. Add red pepper flakes if using.

Slide the pizza (on parchment or directly on a well-floured peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and beginning to brown.

Remove pizza from oven and let rest 2–3 minutes. If desired, grate a touch more parmesan on top or drizzle a little extra olive oil. Slice and serve hot.