Tailgate Pack Recipe

Prep dough and oven

If using refrigerated/store dough, remove dough from fridge 30–60 minutes before baking to come to room temperature. Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside. If using multiple pans, rotate during baking for even color.

Shape dough

On a lightly floured surface, press or roll each dough ball into a 7–8 inch round (thin to medium thickness). Transfer to parchment or a lightly oiled peel/baking sheet for easy transfer. Repeat for all 10.

Brush crust

Brush each crust edge lightly with olive oil (about 1/2 tsp per pizza) to promote browning and flavor. Sprinkle a tiny pinch of coarse salt on edges if desired.

Sauce and cheese

Spread about 1/3 cup pizza sauce evenly over each shaped crust, leaving a 1/2 inch border. Sprinkle roughly 1 cup shredded mozzarella on each pizza, then add a light sprinkle of grated parmesan (about 1 tbsp) and a pinch of dried oregano.

Add toppings

Distribute chosen toppings across the 10 pizzas. Example distribution: 4 pepperoni pizzas (use ~1/2 cup pepperoni each), 3 sausage & mushroom pizzas (about 1/2 cup sausage + 1/4 cup mushrooms each), 2 veggie pizzas (1/4 cup peppers + 1/8 cup onions + 1/8 cup olives each), 1 Margherita-style (no cooked toppings, reserve fresh basil to finish). Ensure toppings are not overloaded to allow even cooking.

Bake

Bake pizzas one or two at a time (depending on oven size) on the preheated stone/sheet for 7–10 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned. Thinner crusts will be toward 7 min; thicker near 10 min.

Finish

Remove pizzas from oven. For Margherita or fresh-herb pizzas, scatter fresh basil leaves on top and drizzle with 1/2 tbs extra virgin olive oil per pizza. Let rest 2–3 minutes, then slice. Repeat until all pizzas are baked.

Prepare dough rectangles

Preheat oven to 425°F (220°C) if different from pizza setting (you can bake cheesesticks with pizzas at 450–475°F if preferred). Roll each 16 oz dough into a 12x8-inch rectangle on parchment, stretching to even thickness.

Layer cheese and fold

Brush the rectangle lightly with 1 tbs melted butter, leaving a small border. Evenly distribute 3 cups shredded mozzarella across each rectangle. Fold the dough over lengthwise to enclose cheese (creating a long stuffed strip), sealing edges by pinching.

Cut and arrange

Cut each long strip into 10 equal sticks (or make pull-apart strips). Place sticks seam-side down on a parchment-lined sheet, leaving small gaps so heat circulates. Chill 10 minutes if dough becomes too soft.

Garlic butter topping

Mix remaining melted butter with minced garlic and chopped parsley. Brush the tops of each stick generously with the garlic-butter mixture. Sprinkle grated parmesan evenly over all sticks.

Bake cheesesticks

Bake in preheated oven for 12–16 minutes, until golden brown and cheese is melted inside and slightly oozing. Rotate pan once for even color.

Serve

Remove cheesesticks to a wire rack for 2 minutes, brush again lightly with garlic butter if desired, then transfer to a serving platter with warm marinara for dipping.

Arrange all pizzas and cheesesticks on platters or trays. Drizzle remaining extra virgin olive oil over pizzas as desired and sprinkle remaining fresh basil. Provide pizza cutters and napkins. For 10–12 people, slice each small pizza into 4–6 slices so everyone can sample multiple flavors.