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.

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place for 1–1.5 hours or until doubled in size.

Punch down the dough, divide if making more than one pizza (this recipe yields one large 12–14 inch pizza), and let rest 10 minutes before shaping.

While the dough rises, prepare the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt and black pepper. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat for at least 30 minutes. If using a baking sheet, lightly oil it or line with parchment.

Cook and prepare meats: If Italian sausage and meatballs are not pre-cooked, brown sausage in a skillet and finish cooking through; cook meatballs until fully cooked and slice. Drain excess fat. Slice pepperoni if not pre-sliced.

Prepare vegetables: Slice mushrooms, bell pepper and red onion; drain and slice black olives. If mushrooms are very wet, sauté briefly in a dry skillet for 2–3 minutes to remove excess moisture.

Shape dough: On a lightly floured surface, press and stretch dough to a 12–14 inch round (or desired size). Transfer to a lightly oiled baking sheet or a pizza peel dusted with semolina or flour if using a stone.

Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.

Spread an even layer of prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border for the crust.

Sprinkle about 2 1/2 cups of shredded mozzarella evenly over the sauce, reserving a small handful for the crust or finishing.

Distribute the sausage, pepperoni, sliced meatballs, mushrooms, bell pepper, black olives, and red onion evenly across the cheese. Sprinkle the remaining mozzarella over the toppings if desired to help everything meld.

If using, sprinkle grated Parmesan and red pepper flakes over the top.

Bake in the preheated oven on the stone or baking sheet for 10–14 minutes, until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and crust thickness—watch closely after 8 minutes.

Remove pizza from oven. Let rest 3–5 minutes before slicing to allow cheese to set. Garnish with fresh basil leaves if using. Slice and serve hot.