Supreme Pizza Recipe

Preheat and prepare

Place your oven rack in the lowest position for a crisp crust and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone or steel, place it in the oven while preheating. Lightly dust a pizza peel or work surface with the all-purpose flour.

Stretch dough

On the floured surface, stretch or roll the pizza dough into a 14-inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to the floured peel or an inverted baking sheet lined with parchment for easy transfer.

Brush the dough edge with 1 tablespoon olive oil to promote browning and flavor. Keep assembled pizza close to the oven for quick transfer once topped.

In a small bowl, combine 1 cup marinara sauce with 1 teaspoon minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes (if using). Stir to incorporate. Spoon the sauce onto the stretched dough and spread evenly, leaving a 1/2-inch border for the crust. Use about 3/4 to 1 cup of sauce depending on preference.

Evenly distribute 2 cups shredded mozzarella over the sauced dough, leaving the crust edge exposed. Sprinkle 1/4 cup freshly grated Parmesan on top of the mozzarella for added flavor.

Cook the sausage: heat a small skillet over medium heat, add the 8 oz loose Italian sausage, and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Drain any excess fat on a paper towel-lined plate. Scatter the cooked sausage evenly over the cheese. Arrange the pepperoni slices evenly across the pizza, overlapping slightly if desired.

Prepare vegetables: if you prefer the mushrooms and peppers softer, sauté them quickly—heat 1 teaspoon olive oil in a skillet over medium-high heat, add the 1 cup sliced mushrooms, 1/2 sliced bell pepper, and 1/2 sliced onion, and cook until softened, about 3–4 minutes. If you like them crisper, add them raw. Scatter the mushrooms, peppers, onions, and 1/4 cup sliced black olives evenly over the meats and cheese.

Transfer and bake: if using a pizza peel, slide the pizza onto the preheated stone or steel in the oven (or place the baking sheet in the oven). Bake at 500°F (260°C) until the crust is golden and cheese is bubbling and slightly browned, 10–12 minutes. If your oven or stone runs hot, check at 8 minutes and adjust time as needed.

Rotate halfway through baking for even browning if necessary. If you prefer a crisper top, broil on high for 1 minute at the end—watch closely to prevent burning.

Remove the pizza from the oven and transfer to a cutting board. Sprinkle the 6 torn basil leaves across the pizza, grind 1/4 teaspoon cracked black pepper over the top, and optionally scatter 1/4 teaspoon red pepper flakes for heat. Let rest 2–3 minutes to allow cheeses to set.

Slice into 8 equal slices and serve immediately.