Name: Louie's Pizzas Louie's Special Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade); 0.25 cups all-purpose flour (for dusting); 1 tbs olive oil (brush); 1 cups tomato pizza sauce; 1 tsp garlic (minced); 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp crushed red pepper flakes (optional); 3 cups shredded whole-milk mozzarella; 0.25 cups grated Parmesan; 30 to taste pepperoni slices; 8 oz Italian sausage (mild or spicy), cooked and crumbled; 0.5 cups yellow onion, thinly sliced; 0.5 cups green bell pepper, thinly sliced; 0.75 cups mushrooms, cleaned and sliced; 1 tsp olive oil (optional drizzle); 1 tbs fresh basil or parsley (chopped, optional)

Method

Dough

Preheat and prepare pan

Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll the dough into a 12-14 inch round (or rectangle to fit your pan). Aim for an even thickness with a slightly thicker rim for the crust. Transfer to a pizza peel dusted with flour or directly to parchment for easy transfer.

Brush the outer rim lightly with 1 tablespoon olive oil for a golden crust.

Sauce

In a small bowl, stir together 1 cup pizza sauce, minced garlic, oregano, basil, and red pepper flakes (if using). Taste and adjust seasoning.

Spread the sauce evenly over the prepared dough, leaving a 0.5–1 inch border for the crust.

Cheese

Evenly distribute 2 cups of shredded mozzarella over the sauce as the base layer.

Reserve 1 cup of mozzarella to add as 'extra cheese' on top of the toppings, and set aside the Parmesan for sprinkling after baking.

Toppings

Evenly arrange pepperoni slices over the cheese base, slightly overlapping them for even coverage.

Scatter the cooked crumbled Italian sausage across the pizza, distributing it so most slices will have some.

Distribute the thinly sliced onion, green pepper, and mushrooms in a single layer so they cook evenly. If your mushrooms are very wet, pat them dry first.

Top the toppings with the reserved 1 cup shredded mozzarella to create the 'extra cheese' layer.

Bake & Finish

If using a pizza stone, slide the pizza (on parchment or peel) onto the preheated stone. If using a baking sheet, place it in the oven on the center rack.

Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown. Rotate halfway through baking for even color if needed.

Remove pizza from the oven and immediately sprinkle the hot pizza with the 1/4 cup grated Parmesan. If desired, drizzle with 1 teaspoon olive oil and scatter chopped fresh basil or parsley.

Let the pizza rest for 3–5 minutes before slicing to allow the cheese to set slightly.