Name: Giuliano's Italian Kitchens Supreme Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 cups warm water; 2 tbs olive oil; 1 tbs cornmeal or semolina (for dusting); 1 cups tomato sauce (or canned crushed tomatoes); 2 tbs tomato paste; 1 tbs olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp granulated sugar; 1 tsp salt; 1 tsp black pepper; 3 cups mozzarella cheese, shredded; 30 to taste pepperoni slices; 8 oz Italian sausage (mild or spicy), cooked and crumbled; 1 medium green bell pepper, thinly sliced; 1 medium yellow or red onion, thinly sliced; 1 cups black olives, sliced; 0.5 tsp red pepper flakes; 2 tbs fresh basil or parsley, chopped (optional); 1 tbs olive oil (for brushing crust); 2 tbs grated Parmesan cheese (optional)

Method

Dough & Base

Make the dough

Combine warm water (about 105–115°F / 40–46°C) with sugar in a mixing bowl. Sprinkle instant dry yeast over the water, stir lightly, and let sit 5 minutes until foamy. Add 1 tablespoon olive oil, salt, and half the flour; mix to combine. Add remaining flour gradually and knead by hand or using a stand mixer with a dough hook for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 more tablespoons flour. Form dough into a ball.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

Preheat oven

About 30 minutes before baking, place an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or dust with cornmeal.

Shape the crust

Punch down the risen dough and transfer to a lightly floured surface. For a 12–14" hand-tossed pizza, stretch or roll dough into a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer to a cornmeal-dusted pizza peel or baking sheet.

Sauce

Make sauce

In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add tomato sauce (or crushed tomatoes), tomato paste, oregano, basil, sugar, salt, and pepper. Simmer gently 8–10 minutes to blend flavors and thicken slightly. Taste and adjust seasoning.

Assemble base

Spread about 3/4 cup of the prepared sauce evenly over the stretched dough, leaving a 1/2"–1" border for the crust. Use less or more sauce to preference but avoid saturating the dough.

Toppings

Prepare toppings

While sauce simmers, brown and crumble the Italian sausage in a skillet over medium heat until fully cooked; drain excess fat. Slice green pepper and onion thinly. Slice olives if not pre-sliced. Shred mozzarella if not pre-shredded.

Layer cheese and toppings

Evenly sprinkle 2 to 2 1/2 cups shredded mozzarella over the sauce, leaving a small edge for the crust. Distribute cooked crumbled sausage across the pizza. Arrange pepperoni slices over the cheese and sausage. Scatter sliced green peppers, sliced onions, and sliced black olives across the top. If you like heat, sprinkle red pepper flakes evenly.

Finish

Bake

If using a pizza stone, slide the pizza onto the preheated stone. If using a baking sheet, place it in the oven. Bake at 500°F (260°C) for 10–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and starting to brown.

Finish and rest

Remove pizza from oven. Brush the crust lightly with 1 tablespoon olive oil and sprinkle grated Parmesan over the top if desired. Let the pizza rest 3–5 minutes to set the cheese. Sprinkle chopped fresh basil or parsley over the pizza as a finish.

Slice and serve

Transfer pizza to a cutting board, slice into 8 slices, and serve hot.