Ultimate Lit Recipe

Activate yeast

In a small bowl, stir the warm water and honey until combined. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine the flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–8 minutes).

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and divide if making more than one pizza (this recipe yields one large 12–14" pizza). Let rest 10 minutes, then stretch or roll into a 12–14 inch round on a lightly floured surface or parchment.

While the dough rises, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper and red pepper flakes. Stir and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and cool slightly.

Prepare sausage

In a skillet over medium heat, cook the Italian sausage (remove from casings) until browned and cooked through, breaking it into small crumbles, about 6–8 minutes. Drain excess fat and set aside on paper towels.

Cheese & pepperoni

Have the shredded mozzarella and pepperoni slices ready. If you prefer a crisper pepperoni edge, place slices on the pizza so their edges will render; for less oil, blot with a paper towel.

Prepare and slice all vegetables: thinly slice mushrooms, red onion, green bell pepper, roasted red bell peppers and black olives; slice banana peppers if using whole. If mushrooms are very wet, pat them dry. If you prefer softer vegetables, sauté mushrooms, onions and bell pepper briefly (2–3 minutes) in 1 teaspoon olive oil until the edges just soften; cool before assembling.

Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If you have a pizza steel, use it for best crisping.

Transfer the stretched dough to a pizza peel or the back of a baking sheet dusted with semolina or flour (or leave on parchment). Brush the dough lightly with 1 tablespoon olive oil, especially the crust edge.

Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the dough, leaving a 1/2–1 inch border for the crust.

Sprinkle about 2–2 1/2 cups of shredded mozzarella evenly over the sauce. Distribute the cooked sausage crumbles and pepperoni slices across the pizza.

Add the sliced mushrooms, red onion, green bell pepper, roasted red bell pepper and black olives evenly. Scatter banana pepper slices where you want heat. Avoid piling toppings too thickly—keep one layer so the pizza bakes evenly.

Sprinkle the top with the remaining 1/2 cup mozzarella if you like extra cheese and a pinch of dried oregano. Optionally add crushed red pepper to taste.

Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven and stone; watch closely after 7 minutes.

Remove pizza from oven and let rest 2–3 minutes. Brush the crust with a little olive oil and sprinkle a pinch of dried oregano. Slice and serve hot.