Name: Littlest Little Italys Italian Pizza & Wings Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1.5 cups warm water (about 105-115°F / 40-46°C); 2 tsp active dry yeast; 2 tbs olive oil; 1.5 tsp salt; 1 tsp sugar; 1.5 cups canned crushed tomatoes; 3 pcs garlic cloves, minced; 1 tbs extra-virgin olive oil; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fresh basil, chopped; 3 cups mozzarella cheese, shredded; 0.5 cups grated Parmesan; 0.25 cups torn fresh basil leaves (for finishing); 2 tbs cornmeal or flour (for dusting); 2 lbs chicken wings (party wings or drumettes & flats), split and tips removed; 1 tsp baking powder (aluminum-free); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbs olive oil; 3 tbs unsalted butter; 3 pcs garlic, minced; 1 tbs lemon juice; 2 tbs fresh parsley, chopped; 0.25 tsp red pepper flakes; 0.25 tsp salt

Method

Pizza Dough

Activate yeast

In a small bowl, combine warm water, sugar and yeast. Stir gently and let sit 5-10 minutes until foamy.

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with mixer 5–7 minutes until smooth and elastic.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours. Alternatively refrigerate for 8–24 hours for more flavor; bring to room temperature before shaping.

Portion and rest

Punch the dough down, divide into two equal pieces for two 12-inch pizzas. Shape into balls, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.

Pizza Toppings & Sauce

Make sauce

In a medium bowl, combine crushed tomatoes, minced garlic, olive oil, dried oregano, salt, and black pepper. Stir in chopped fresh basil. Taste and adjust seasoning. The sauce should be slightly looser than you want on the pizza because it will cook down a bit.

Preheat oven

If using a pizza stone or steel, place it on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If you don't have a stone, preheat to 475°F (245°C) and use a heavy-duty baking sheet turned upside down.

Shape and top pizzas

On a lightly floured or cornmeal-dusted peel or baking sheet, stretch each dough ball into a 12-inch round, keeping a slightly thicker edge for the crust. Spread about 3/4 cup of sauce over each base, leaving a 1/2-inch rim. Sprinkle 1½ cups shredded mozzarella and about 1/4 cup grated Parmesan per pizza (reserve some cheese if you like extra).

Bake pizza

Slide pizza onto the preheated stone or baking surface. Bake 8–12 minutes at 500°F (260°C), or until the crust is golden and cheese is bubbling and lightly browned. Rotate once halfway through for even browning.

Finish and serve

Remove pizza, let rest 2 minutes, then scatter torn fresh basil over the top. Slice and serve alongside the wings.

Wings

Prep wings

Pat wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, black pepper, garlic powder, smoked paprika and olive oil until evenly coated. Baking powder helps crisp the skin in the oven.

Arrange for baking

Place wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air can circulate. For best crisping, chill uncovered in the refrigerator 30 minutes (optional).

Bake wings

Preheat oven to 425°F (220°C). Bake wings 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If you prefer extra crisp, broil 2–3 minutes at the end, watching carefully.

Wing Sauce (Italian-Style Garlic Butter)

Make sauce

While wings bake, melt butter in a small saucepan over low heat. Add minced garlic, cook 30–60 seconds until fragrant but not browned. Stir in lemon juice, chopped parsley, red pepper flakes and salt. Remove from heat.

Toss wings in sauce

When wings are done, place them in a clean large bowl, pour the garlic-butter sauce over, and toss to coat evenly. Serve immediately alongside pizza. Reserve a little extra sauce for dipping if desired.