Supreme Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit until foamy, about 5–10 minutes.

Make dough

In a large mixing bowl whisk together flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in a stand mixer with dough hook for 6–7 minutes). If dough is sticky, sprinkle up to 2 tablespoons more flour.

First rise

Form dough into a ball, oil a clean bowl lightly, place dough in the bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

Punch down the dough and divide if making two smaller pizzas (this recipe makes one large 12–14" pizza). Let rest 10 minutes, then stretch or roll to a 12–14 inch round on a lightly floured surface. Transfer to a pizza peel dusted with semolina or a parchment-lined baking sheet.

While dough rises, make the sauce. In a small saucepan heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add tomato sauce, dried oregano, dried basil, salt and pepper. Stir to combine and simmer gently for 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven won't reach 500°F, preheat to the highest possible temperature.

Sauce and cheese

Brush the shaped dough lightly with 1 tablespoon olive oil. Spread an even layer of prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle 2.5 cups shredded mozzarella evenly over the sauce, then scatter cheddar and half the Parmesan.

Add toppings

Distribute cooked crumbled Italian sausage, pepperoni slices, and chopped bacon across the cheese. Add sliced green pepper, red onion, mushrooms and black olives in an even layer so the pizza bakes evenly.

Finish and bake

Sprinkle the remaining mozzarella and Parmesan over the toppings so cheese melts over everything. Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned.

Rest and garnish

Remove pizza from oven and let rest 3–5 minutes. Sprinkle red pepper flakes to taste and scatter fresh basil leaves if using. Slice and serve hot.

For crisper crust, prebake the stretched dough 3–4 minutes before adding sauce and toppings. To make ahead, prepare dough and refrigerate up to 24 hours; bring to room temperature before shaping.