Fire Works Recipe

Proof yeast

Combine warm water, sugar and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer, combine flour and salt. Add foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes in a mixer with dough hook) until smooth and elastic. If dough is too sticky, add up to 1–2 tablespoons more flour.

Form dough into a ball, place 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, until doubled in size.

After rising, punch down the dough, divide if making more than one pizza (this recipe makes one 12–14" pizza), and let rest 10 minutes before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown.

Add crushed tomatoes, dried oregano, dried basil, salt, pepper and sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating; otherwise use a rimless baking sheet or pizza pan and preheat the pan 10–12 minutes in the oven.

Roast the onion, bell pepper and mushrooms: toss sliced onion, bell pepper and mushrooms with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon cracked black pepper on a rimmed baking sheet. Roast in the preheated oven for 10–12 minutes until edges are caramelized and vegetables are softened. Remove and set aside.

Cook the sausage: while vegetables roast, heat a skillet over medium-high heat, add crumbled Italian sausage and cook, breaking into bite-size pieces, until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate.

Stretch or roll the rested dough on a lightly floured surface to a 12–14 inch circle. Transfer to a piece of parchment paper (or a well-floured pizza peel).

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

Sprinkle 2 1/2 to 3 cups of the house blend shredded cheese evenly over the sauce.

Distribute the cooked sausage evenly over the cheese, followed by pepperoni slices, roasted onions, roasted green bell pepper slices and roasted mushrooms.

If desired, sprinkle optional red pepper flakes evenly over the top for heat.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or pan. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. Drizzle with 1 teaspoon olive oil and scatter fresh basil leaves over the top if using.

Slice into 8 slices and serve hot.