Works Recipe

Activate yeast

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

In a large bowl, combine flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 5–6 minutes). If dough is very sticky, add flour 1 tbs at a time; dough should be tacky but not sticky.

Lightly oil a clean bowl, place dough in it, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

While the dough rises, make the sauce. Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds (don’t brown).

Add crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir to combine, bring to a gentle simmer, then lower heat and simmer 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Cook the Italian sausage: heat 1 tbs olive oil in a skillet over medium-high heat. Add bulk Italian sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary and transfer to a plate lined with paper towel.

In the same skillet (reduce heat to medium), add the sliced mushrooms, onions, and green pepper. Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté until vegetables are softened and edges begin to brown, about 5–7 minutes. Remove from heat and let cool a bit.

Prepare pepperoni and cheeses: have pepperoni slices and shredded mozzarella and grated parmesan ready in bowls to assemble.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, lightly oil it or dust with cornmeal/flour.

Punch down the risen dough and turn onto a lightly floured surface. Divide dough in half for two 12-inch pizzas (or use whole for one large). Working one piece at a time, roll or stretch dough into a 12-inch circle, leaving a slightly thicker edge for the crust.

Transfer stretched dough to a cornmeal-dusted pizza peel or prepared baking sheet. Brush a thin layer of olive oil around the outer edge of the crust (optional for crispness).

Spread a thin, even layer of prepared tomato sauce over the dough, leaving about 1/2-inch border at the edge.

Sprinkle about half of the shredded mozzarella evenly over the sauce. Distribute cooked Italian sausage, sautéed vegetables, pepperoni slices, and remaining mozzarella across the pizza. Finish with grated parmesan.

Slide pizza onto preheated stone or place baking sheet in oven. Bake 10–12 minutes at 500°F (260°C), rotating once halfway through, until crust is golden and cheese is bubbling and beginning to brown.

If making two pizzas, repeat assembly and bake the second one. Remove pizza from oven and let rest 2–3 minutes before slicing. Scatter torn fresh basil over the top if using.

Slice pizza with a pizza cutter or sharp knife and serve hot. Store any leftover pizza in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven for best texture.