Name: Mazzio’s Pizza & Wings Mazzio's - Combo Pizza Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1.25 cups Warm water (105–115°F / 40–46°C); 1 tsp Active dry yeast; 1 tsp Granulated sugar; 1 tsp Kosher salt; 1 tbs Olive oil; 1 cups Canned crushed tomatoes; 2 tbs Tomato paste; 1 tsp Olive oil; 1 tsp Minced garlic; 1 tsp Dried oregano; 1 tsp Dried basil; 0.5 tsp Granulated sugar; 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 3 cups Shredded low-moisture mozzarella; 0.75 cups Cooked Italian sausage, crumbled; 30 to taste Pepperoni slices; 0.5 cups Sliced green bell pepper; 0.25 cups Sliced white or yellow onion; 0.25 cups Sliced black olives; 0.25 cups Optional: sliced mushrooms; 2 tbs Grated Parmesan cheese; 0.5 tsp Dried oregano (for finishing); 1 tbs Cornmeal or semolina (for dusting); 1 tsp Olive oil (for brushing crust)

Method

Dough (makes 1 large 14" thin-crust pizza)

Proof yeast

In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–7 minutes until foamy.

In a large bowl combine flour and salt. Make a well and add foamed yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Alternate: use a stand mixer with dough hook on medium for 5–6 minutes.)

Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place for 45–60 minutes or until doubled in size.

Tomato Sauce

While dough rises, make the sauce. In a small saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Stir in crushed tomatoes and tomato paste to combine. Add dried oregano, dried basil, sugar, salt and pepper. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (about 10–15 minutes).

Toppings (Combo) and Assembly

Preheat oven to 500°F (260°C) at least 30 minutes before baking. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it in the oven upside down to preheat or lightly oil and dust with cornmeal.

Punch down the risen dough and transfer to a lightly floured surface. Using your hands or a rolling pin, stretch and roll the dough into a 14" round thin crust (about 1/8" thick). Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal or semolina.

Brush the outer 1/2" rim lightly with 1 tsp olive oil to help crisp and brown the crust.

Spread an even layer of the cooled tomato sauce over the dough, leaving the outer rim uncovered (use about 3/4 cup sauce).

Evenly distribute 3 cups shredded low-moisture mozzarella over the sauce, leaving a little edge for the crust.

Scatter cooked crumbled Italian sausage evenly over the cheese.

Arrange pepperoni slices across the pizza so most slices are visible on top of the cheese.

Evenly place sliced green peppers, sliced onion, black olives and optional mushrooms across the pizza.

Sprinkle grated Parmesan and 1/2 tsp dried oregano over the top for extra flavor.

Finish / Baking

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

Remove pizza from oven and let rest 2–3 minutes. Slice into 8 pieces and serve hot.