Loaded Pizza 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 5–10 minutes until foamy.

Make dough

In a large bowl, combine flour and salt. Make a well, add yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5–7 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1–1.5 hours or until doubled in size.

Punch down and rest

Punch down the dough to release air, divide into two equal portions (for two 12-inch pizzas) or keep whole for one large. Let rest 10 minutes before shaping.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant. Add crushed tomatoes and tomato paste, stir to combine.

Season and simmer

Add dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer and cook 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best crust.

Prepare toppings

If using raw sausage, cook and crumble in a skillet over medium heat until no longer pink, drain. Slice vegetables and set all toppings out for easy assembly.

Shape dough

On a lightly floured surface, stretch or roll one dough portion into a 12-inch round (or desired size). Transfer to a piece of parchment paper or a well-floured pizza peel dusted with semolina or flour.

Assemble pizza

Brush the dough edge lightly with 1/2 tablespoon olive oil. Spread 1/2 cup of prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border. Sprinkle about 1.5 cups shredded mozzarella evenly. Add half of the provolone, then distribute pepperoni slices, crumbled sausage (about 4 oz), red onion, bell pepper, mushrooms, and black olives evenly. Finish with remaining mozzarella and provolone, then grate 2 tablespoons parmesan over top. Sprinkle 1/2 teaspoon red pepper flakes if using.

Bake

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once after 5–7 minutes, until crust is golden and cheese is bubbling and lightly browned.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil chiffonade over the top and brush the crust lightly with remaining olive oil. If desired, drizzle 1 tablespoon balsamic glaze and 1 tablespoon extra virgin olive oil over the pizza for finishing flavor.

Slice the loaded pizza into 8 slices and serve hot. Provide extra grated parmesan, red pepper flakes, and olive oil at the table for guests to adjust to taste.