The Works Pappa's Favorite Recipe

Bloom 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 mixing bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 5–7 minutes until smooth and elastic.

Form dough into a ball, coat lightly with 1 teaspoon olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

After the first rise, punch dough down, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes before stretching.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant—do not brown.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using. Simmer gently 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and cool to room temperature before using.

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, use that.

Prepare a pizza peel or another inverted baking sheet by dusting with 1–2 tablespoons cornmeal or semolina to prevent sticking.

On a lightly floured surface, stretch or roll one portion of dough into a 12-inch circle about 1/4-inch thick for a medium-thin crust. Transfer to the prepared peel/dusty sheet.

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

Spread about 3/4 cup of the cooled sauce evenly over the dough, leaving a 1/2–3/4-inch border for the crust.

Sprinkle about 1.5 cups shredded mozzarella evenly over the sauce. Distribute half of the pepperoni, half of the cooked crumbled sausage, and half of the chopped ham across the cheese.

Scatter half the bacon, half the sliced mushrooms, half the diced green pepper, and half the sliced red onion. Add half the black olives and half the banana peppers. Top with half the sliced fresh mozzarella pieces and a generous sprinkle (about 1/4 cup) of grated parmesan.

If you like heat, sprinkle a pinch (about 1/4 tsp) of red pepper flakes over the top.

Carefully slide the assembled pizza from the peel onto the preheated stone or sheet. Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and cheese is bubbly and starting to brown. Rotate halfway through baking for even color if necessary.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, then slice and serve. Repeat assembly and baking with the second dough portion and remaining toppings.

Serve hot with extra red pepper flakes and grated parmesan on the side. Leftover pizza stores in an airtight container in the refrigerator up to 3 days and reheats well in a 400°F (200°C) oven for 6–8 minutes or in a skillet over medium heat to maintain crust crispness.