Deluxe Recipe
aged mozz, pepperoni, Italian sausage, green peppers, red onions, baby portabella mushrooms
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Ingredients
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Dough & Base
Cheese
Meats
Vegetables
Finish & Seasoning
Method
Dough & Base
- 1
Preheat and prepare dough
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats. Lightly flour a work surface. If dough is refrigerated, let it sit at room temperature 20–30 minutes. Stretch or roll the dough into a 12–14 inch round (about 1/4 inch thick) on a piece of parchment or a lightly floured pizza peel. Brush the outer 1/2 inch rim with olive oil to help browning.
- 2
Sauce
Evenly spread the tomato pizza sauce over the dough, leaving the outer rim uncoated. Use about 3/4 cup sauce for a 12-inch pizza (scale if making larger). Sprinkle dried oregano and crushed red pepper flakes over the sauce for even seasoning.
Cheese
- 3
Cheese Layer
Evenly distribute the shredded aged mozzarella over the sauced dough, leaving the outer crust clear. Reserve the grated parmesan for finishing after baking.
Meats
- 4
Cook Sausage
Crumble the Italian sausage into a skillet over medium heat. Cook, stirring and breaking up lumps, until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels and blot any remaining grease from the skillet with a paper towel. Season lightly with a pinch of salt and pepper.
- 5
Top with Meats
Distribute cooked crumbled sausage evenly over the cheese. Arrange pepperoni slices evenly so most pieces have some exposure for crisping (place a few overlapping for variety).
Vegetables
- 6
- 7
Baking & Finish
- 8
Bake
Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbling and starting to brown, 10–12 minutes (time may vary with oven and stone). If using a sheet without a stone, check at 12–15 minutes.
- 9
Finish and serve
Remove pizza from oven and immediately sprinkle the grated parmesan over the hot pizza. Let rest 2–3 minutes. Tear fresh basil leaves and scatter on top if using. Slice into 8 slices and serve hot.