Name: Hideaway Pizzas The ATW Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each prepared pizza dough (room temperature); 1 tbs olive oil; 2 tsp semolina flour or cornmeal (for dusting); 1 cups Hideaway-style red pizza sauce (or robust tomato pizza sauce); 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes (optional); 2 cups low-moisture shredded mozzarella; 30 g sliced pepperoni; 3 oz cooked Italian sausage, crumbled (mild or hot to taste); 0.25 cups black olives, sliced; 0.5 cups green bell pepper, seeded and thinly sliced; 0.5 cups mushrooms, thinly sliced (white or cremini); 0.25 cups red onion, thinly sliced; 2 tsp grated Parmesan (optional); 1 tsp dried basil or fresh basil leaves (optional)

Method

Dough & Assembly

preheat and prepare

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. If your oven cannot reach 500°F, set it to the highest temperature available and preheat for 45–60 minutes.

Lightly dust a pizza peel or the back of a baking sheet with semolina flour or cornmeal to prevent sticking. Stretch or roll the prepared pizza dough to a 12-inch round (about 10–12 ounces dough ball) on the floured surface, leaving a slightly thicker 1/2-inch rim for the crust. Brush the outer rim lightly with 1 tbs olive oil to encourage browning.

Sauce

Mix the Hideaway-style red pizza sauce with 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes (if using) in a small bowl. Taste and adjust seasoning.

Using a spoon, spread about 1 cup of the seasoned sauce evenly over the stretched dough, leaving the 1/2-inch rim uncovered. Spread from the center outward in a thin, even layer to avoid soggy spots.

Cheese

Evenly sprinkle 2 cups of shredded low-moisture mozzarella over the sauce, covering most of the pizza but keeping the outer crust clear.

Meats

Distribute the sliced pepperoni evenly across the cheese layer. Scatter the crumbled cooked Italian sausage evenly so each slice will have some meat.

Vegetables & Olives

Scatter the sliced black olives, thinly sliced green bell pepper, mushrooms, and red onion evenly over the cheese and meats. Arrange toppings in a single layer where possible so they cook and heat evenly.

If mushrooms are very wet, toss them with a pinch of salt and let them sit on paper towel for 5 minutes, then blot dry before adding to the pizza to reduce excess moisture.

Finishing

If desired, sprinkle 2 tsp grated Parmesan and 1 tsp dried basil (or scatter fresh basil leaves after baking) evenly over the top.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered and cheese is melted and bubbling. Rotate the pizza halfway through baking for even browning.

Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes to allow the cheese to set slightly. Slice into 8 slices and serve hot.

The Atw Recipe