Supreme Pizza Recipe

Proof yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.

In a large mixing bowl (or stand mixer bowl), whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed for 6–7 minutes). If dough is very sticky, add up to 2 tablespoons more flour, a tablespoon at a time.

Form the dough into a ball, lightly oil the mixing bowl, place the dough back in the bowl seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

After rising, gently deflate the dough and transfer to a lightly floured surface. Using your fingers, press and stretch or roll into a 12-inch circle (about 1/4-inch thick) leaving a slightly thicker rim for the crust. Place on a pizza peel or baking sheet dusted with cornmeal/semolina.

While dough rises, make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, sugar, salt, and black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) for at least 30 minutes, with a pizza stone on the middle rack if you have one. If using a baking sheet, preheat oven to 475°F (245°C).

Cook the Italian sausage: heat a skillet over medium-high heat, add crumbled sausage and cook until browned and cooked through, about 6–8 minutes. Drain excess fat and set aside on paper towel.

Slice vegetables: thinly slice green bell pepper, red onion, mushrooms, and black olives. Pat mushrooms dry to avoid extra moisture on the pizza.

If using a peel and pizza stone: dust the peel with cornmeal or semolina. If using a baking sheet, lightly oil the sheet and dust with cornmeal. Transfer the stretched dough to the peel or sheet.

Brush the dough rim lightly with a little olive oil to promote browning.

Spread 1/2 to 2/3 cup of the prepared tomato sauce evenly over the dough, leaving the outer 1/2-inch–3/4-inch crust exposed.

Sprinkle 1 3/4 cups of shredded mozzarella evenly over the sauce. Reserve about 1/4 cup for finish if you like extra cheesy spots.

Distribute the cooked Italian sausage and pepperoni slices evenly over the cheese. Scatter sliced green pepper, red onion, mushrooms, and black olives across the pizza.

If using, sprinkle the reserved 1/4 cup mozzarella in a few spots, then finish with grated Parmesan and a light sprinkle of red pepper flakes if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the hot oven. Bake until crust is golden and cheese is bubbly and starting to brown, 9–12 minutes at 500°F (or 12–16 minutes at 475°F on a baking sheet). Rotate once halfway for even browning.

Remove pizza from oven and let rest on a cutting board 3–5 minutes. Scatter fresh basil leaves on top, slice, and serve.

Slice into 8 slices. Optionally drizzle a little extra virgin olive oil over the hot pizza and serve with extra red pepper flakes and grated Parmesan at the table.