Classico Recipe
Pepperoni, Italian sausage, Kalamata olives, roasted peppers, red sauce, mozzarella & Pecorino-Romano.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Assembly
- 6
Preheat Oven
Preheat your oven to 475°F (245°C).
- 7
Roll the Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 8
Add Sauce
Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the red pizza sauce evenly over the base.
- 9
Add Toppings
Layer the mozzarella cheese, followed by pepperoni slices, crumbled Italian sausage, sliced Kalamata olives, roasted red peppers, and finally sprinkle with Pecorino-Romano cheese.
- 10
Bake the Pizza
Bake the pizza in the preheated oven for about 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 11
Cool and Serve
Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot.
