Homemade Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.

Shape

Punch down dough and divide if making two medium pizzas (this recipe yields one large pizza: use whole dough). Let rest 10 minutes, then stretch or roll into a 12–14 inch round on a lightly oiled pizza peel or baking sheet.

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, 1 teaspoon salt and 1 teaspoon black pepper. Stir and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and cool slightly.

Caramelize onions

In a skillet over medium-low heat, melt 1 tablespoon butter or warm 1 tablespoon olive oil. Add the thinly sliced onion and 1 teaspoon salt. Cook, stirring occasionally, 20–25 minutes until the onions are deeply golden and sweet. Reduce heat if browning too quickly. Remove from pan and set aside.

Cook sausage

In the same skillet over medium-high heat, add the crumbled Italian sausage. Cook 6–8 minutes, breaking into small pieces, until browned and cooked through. Drain excess fat on paper towels.

Prepare pepperoni, ham and olives: arrange pepperoni slices, tear ham into pieces, and slice black olives if not pre-sliced. Measure out shredded mozzarella and dried oregano.

Preheat oven to 500°F (or highest your oven allows) with a pizza stone or inverted baking sheet inside for at least 30 minutes so it's very hot.

Brush the shaped dough edge with 1 tablespoon olive oil to encourage browning. 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 cups of shredded mozzarella over the sauce. Distribute cooked Italian sausage evenly, scatter caramelized onions, arrange pepperoni slices, and add torn ham pieces. Sprinkle the sliced black olives across the pie. Top with remaining 1 cup mozzarella and 1 teaspoon dried oregano. Add crushed red pepper if using.

Transfer pizza to the preheated stone or sheet (use a peel or invert a rimmed sheet), and bake 8–12 minutes until crust is golden and cheese is bubbly and lightly browned. Rotate halfway for even baking.

Remove pizza from oven, let rest 2–3 minutes. Slice and serve hot.