Filippi's Special Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, whisk together flour and salt. Make a well and add the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or use a stand mixer with dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in mixer 6–8 minutes). Add up to 2 more tablespoons flour if dough is sticky but keep it slightly tacky.

First rise

Lightly oil a large bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Divide and rest

Punch dough down and divide into two equal portions for two 12-inch pizzas (or keep whole for a large 16–18 inch). Form into tight balls, cover and let rest 15–20 minutes to relax the gluten for easier stretching.

Prepare oven and pans

Preheat oven to 500°F (or as hot as your oven allows, 475–550°F). If using a pizza stone, place it on the middle rack and heat for at least 30 minutes. Lightly dust a pizza peel or baking sheet with semolina or cornmeal.

Shape crust

On a floured surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim. Transfer to the prepared peel or baking sheet dusted with semolina.

Make sauce while dough rises: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Assemble pizza

Spread about 3/4 to 1 cup of the tomato sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle 1.5 cups shredded mozzarella evenly across the pizza. Arrange pepperoni slices and scatter crumbled cooked Italian sausage. Add provolone slices in a few spots for pockets of flavor. Distribute sliced green pepper, red onion, and black olives evenly. Finish with remaining mozzarella if desired and a light sprinkle of grated Parmesan and red pepper flakes.

Bake

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven temperature and stone presence.

Finish

Remove pizza from oven. Drizzle 1 tablespoon olive oil over the top and scatter fresh basil leaves if using. Let rest 2–3 minutes, then slice and serve.