Name: Luigi's Pizza & Pastas 14" Large Combo Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.25 cups warm water (about 105–115°F / 40–46°C); 2 tsp active dry yeast; 2 tbsp olive oil; 1 tsp granulated sugar; 1.5 tsp fine sea salt; 1 cups crushed tomatoes (canned); 2 tbsp tomato paste; 1 tbsp olive oil; 1 clove garlic (minced); 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp sugar (optional, to taste); 4 cups mozzarella cheese (shredded); 8 oz Italian sausage (mild or spicy), casing removed; 6 oz pepperoni (sliced); 4 oz salami (thinly sliced); 1 cup mushrooms (cleaned and sliced); 1 cup bell pepper (red or green, thinly sliced); 1 tsp olive oil (for sautéing); 0.25 tsp crushed red pepper flakes; 6 leaves fresh basil (optional, chiffonade); 2 tbsp grated Parmesan; 1 tsp olive oil (for brushing crust)

Method

Dough

Activate yeast

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

Mix dough

In a large bowl (or stand mixer bowl), combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 3–4 minutes; by hand, mix and then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough feels very sticky, add up to 2 additional tablespoons flour, 1 tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm place for 60–90 minutes or until doubled in size.

Shape dough

Punch down the dough and transfer to a lightly floured surface. Gently stretch and shape into a 14-inch round. If needed, let the dough rest 10 minutes to relax the gluten for easier stretching. Transfer to a lightly floured pizza peel or an oiled 14-inch pizza pan or a parchment-lined baking sheet.

Sauce

Prepare sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, pepper and optional sugar. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toppings

Cook sausage

In a skillet over medium heat, add the Italian sausage (remove casing) and cook, breaking into small pieces, until cooked through and lightly browned, about 6–8 minutes. Transfer to a paper towel-lined plate to drain excess fat.

Sauté vegetables

In the same skillet, add 1 teaspoon olive oil if needed and sauté sliced mushrooms and bell peppers over medium-high heat for 3–4 minutes until softened and any released moisture has evaporated. Season lightly with a pinch of salt and the crushed red pepper flakes. Remove from heat.

Assemble pizza

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside if available (preheat at least 30 minutes). Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the stretched dough, leaving a 1/2–3/4-inch exposed edge for the crust. Sprinkle about 1/2 of the shredded mozzarella evenly over the sauce. Distribute the cooked sausage evenly across the pizza, then add pepperoni and salami slices. Scatter the sautéed mushrooms and bell peppers over the top. Finish with the remaining mozzarella, distributing evenly so the pizza is well covered.

Finish/ Bake

Bake pizza

If using olive oil to brush the crust, brush 1 teaspoon lightly around the exposed edge. Slide the pizza onto the preheated pizza stone or place the pan in the oven. Bake at 500°F (260°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and beginning to brown. Rotate the pizza halfway through baking for even color.

Finish and serve

Remove pizza from the oven and let rest 2–3 minutes. Sprinkle with grated Parmesan and optional chiffonade of fresh basil. Slice into 8 slices and serve hot.