Da Works Recipe

Mix and knead

In a large bowl, whisk together 3 1/2 cups flour, 2 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Add 1 1/4 cups warm water (about 105–115°F/40–46°C) and 1 tbsp olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook for 5–6 minutes.

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes. For better flavor, refrigerate covered for 8–24 hours and bring back to room temperature before shaping.

Prepare sauce

In a small saucepan over medium-low heat, warm 1 tsp olive oil. Add 1 tsp minced garlic and cook 30 seconds until fragrant (do not brown). Stir in 1 cup crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer gently for 8–10 minutes to meld flavors, then remove from heat and cool to room temperature.

Preheat oven and equipment: Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza peel, dust it with 1 tbsp cornmeal or flour so the dough slides easily.

Cook sausage: Heat a skillet over medium heat. Crumble 8 oz Italian sausage into the pan and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Transfer to a paper towel-lined plate to drain excess fat.

Prepare vegetables and meats: Thinly slice mushrooms (1 cup), green pepper (1/2 cup), and red onion (1/2 cup). Measure 3 oz sliced pepperoni. If mushrooms are wet, pat dry with paper towels. If you prefer softer vegetables on the pizza, sauté mushrooms, peppers, and onion in the sausage skillet for 2–3 minutes just to take the raw edge off; drain any excess moisture.

Shape dough: After dough has risen, punch down and turn onto a lightly floured surface. Divide into 2 equal pieces for two 12-inch pizzas (or use the full dough for one large 14–16 inch pizza). Stretch or roll one portion into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to the prepared peel or a parchment paper-lined baking sheet dusted with cornmeal.

Top pizza: Brush the outer 1/2-inch rim lightly with 1 tsp olive oil. Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving the rim bare. Sprinkle 1 cup shredded mozzarella evenly over the sauce. Distribute half the cooked sausage (about 4 oz), half the pepperoni (about 1.5 oz), half the mushrooms, half the green pepper, and half the red onion evenly over the cheese. Sprinkle 1 tbsp grated Parmesan and a pinch (about 1/4 tsp) of red pepper flakes, if using. Repeat the process for the second pizza if making two.

Bake: Slide the pizza (on the peel or parchment) onto the preheated stone/baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling and starting to brown. Baking time will vary with oven and dough thickness.

Finish and rest: Remove pizza from oven. Let rest 2–3 minutes, sprinkle remaining Parmesan if desired and tear fresh basil leaves over the top. Slice and serve hot.

Serve: Cut pizza into 8 slices (for a 12-inch) and serve with optional red pepper flakes and extra Parmesan on the side.

Storage: Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat in a 375°F oven on a baking sheet for 8–10 minutes to crisp crust.