Name: Lit Pizzas Family Pack Recipe
Cook time: 3 h
Total time: 3 h
Yield: 5 servings
Cuisine: Italian
Ingredients: 10 cups all-purpose flour; 4 tsp instant dry yeast; 4 tsp granulated sugar; 3 tsp fine salt; 1600 ml warm water (about 105–110°F / 40–43°C); 8 tbs olive oil; 1600 ml canned crushed tomatoes; 4 tbs olive oil; 6 each garlic cloves, minced; 2 tsp dried oregano; 2 tsp dried basil; 2 tsp salt; 1 tsp black pepper; 1 tsp sugar (optional, to balance acidity); 1600 g whole milk mozzarella, shredded; 500 g low-moisture mozzarella (for cheesestick filling); 200 g parmesan, grated; 300 g pepperoni slices; 400 g Italian sausage, cooked & crumbled; 3 each bell peppers, thinly sliced; 1 each red onion, thinly sliced; 300 g mushrooms, sliced; 150 g black olives, sliced; 1 cup fresh basil leaves (for finishing); 2 cups pizza dough (from the dough total, reserve equivalent of 1 medium pizza); 6 tbs melted butter; 2 tsp garlic powder; 2 tsp dried parsley; 300 ml marinara or pizza sauce (for dipping); 2 tsp red pepper flakes

Method

Dough (for 5 medium pizzas)

Activate & mix

In a large mixing bowl or stand mixer bowl, combine warm water, sugar and instant dry yeast. Stir and let sit 5–8 minutes until foamy. Add olive oil, then add 8 cups of flour, salt, and half of remaining flour. Mix on low with dough hook (or by hand) until shaggy.

Knead

Knead by machine for 6–8 minutes or by hand 10–12 minutes, adding remaining flour a bit at a time until dough is smooth, elastic and only slightly tacky. The dough should form a soft ball. Total dough weight will make 5 medium pizzas; divide into five equal portions (about 400–450 g each).

First rise

Place dough portions in lightly oiled bowls, cover with plastic wrap or a damp towel and let rise in a warm place 60–90 minutes until roughly doubled.

Tomato Sauce (enough for 5 pizzas)

Heat olive oil in a saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, dried basil, salt, black pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and simmer 15–20 minutes to thicken and meld flavors. Taste and adjust seasoning. Keep warm or cool and store in refrigerator until assembly.

Cheeses & Toppings (for 5 crafted pizzas + cheesestick)

Prepare and portion toppings while dough rises and sauce simmers. Shred mozzarella, grate parmesan, cook and crumble the Italian sausage, slice pepperoni, peppers, onion, mushrooms and olives. Keep toppings in separate bowls for easy assembly.

Assemble & Bake Pizzas

Preheat oven to 500°F (260°C) with pizza stone or baking steel in place if available; otherwise preheat a heavy baking sheet. If oven cannot reach 500°F, set to highest temperature (475–500°F). Lightly dust pizza peels or baking sheets with cornmeal or semolina.

Working one dough ball at a time, gently press and stretch each portion into a 10–12-inch round. Transfer to prepared peel or sheet. Brush a thin film of olive oil around the outer edge if desired.

Spread 3/8 to 1/2 cup (about 80–120 ml) of tomato sauce evenly over each crust, leaving a 1/2-inch border. Sprinkle about 250–320 g shredded mozzarella per pizza (adjust to taste). Add chosen toppings: pepperoni, sausage, peppers, onions, mushrooms, olives, and a light dusting of grated parmesan. Do not overload — evenly distribute so pizzas cook through.

Slide pizza onto the hot stone or baking sheet and bake 7–10 minutes at 500°F (or 10–12 minutes at 475°F), rotating once halfway if necessary, until crust is golden and cheese is bubbly and slightly browned. Remove and finish with fresh basil and a drizzle of extra virgin olive oil. Repeat for remaining pizzas.

Cheesestick (feeds 5–6)

Preheat oven to 425°F (220°C). Prepare a large baking sheet lined with parchment and lightly dusted with cornmeal.

Roll reserved dough portion into a roughly 12x10-inch rectangle on a lightly floured surface. Brush entire surface with melted butter. Sprinkle garlic powder and dried parsley evenly over the buttered dough.

Lay the 500 g low-moisture mozzarella (or string cheese pieces) in a line along the long edge, leaving a 1-inch border. Carefully roll the dough into a tight log encasing the cheese. Pinch the seam closed and tuck the ends under. Transfer seam-side down to the prepared sheet.

Brush the outside with additional melted butter and sprinkle with a little grated parmesan and parsley. Make 6–8 small slits across the top to allow steam to escape.

Bake 18–25 minutes at 425°F until deep golden brown and cheese is melted and bubbling inside. Let rest 5 minutes before slicing into 8–10 pieces. Serve warm with the reserved marinara or pizza sauce for dipping.

Finish & Serve

Arrange the 5 pizzas on cutting boards or trays. Add optional red pepper flakes to taste and extra parmesan if desired. Cut pizzas into 6–8 slices each. Place cheesestick pieces in the center or in a separate basket. Serve immediately.