Mazzio's - Ken's Supreme Recipe

Activate yeast

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and yeast. Let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl or stand mixer bowl, combine bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a dough hook or wooden spoon until a shaggy dough forms.

Knead

Knead by machine 6–8 minutes on medium speed or by hand 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If too sticky, add up to 2 tablespoons more flour; if too dry, add 1–2 teaspoons water.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

Punch down dough and divide for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each piece into a 12-inch round on a lightly floured surface.

Cook sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes until slightly thickened. Taste and adjust seasoning. Let cool slightly.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the center rack and preheat oven to 500°F (260°C) for at least 45 minutes so the surface is very hot.

Prepare toppings

While oven preheats, have shredded mozzarella, pepperoni, cooked crumbled sausage, sliced peppers, mushrooms, onion, and olives ready. Pat mushrooms dry if wet so pizza doesn't become soggy.

Assemble pizza

Lightly dust a pizza peel or an upside-down baking sheet with semolina or cornmeal. Transfer stretched dough to the peel. Brush the outer 1/2-inch rim with the 1 tablespoon olive oil. Spread about 3/4 cup sauce evenly over each 12-inch crust, leaving the rim clear. Sprinkle 2 cups shredded mozzarella over the sauce. Distribute half the pepperoni, half the sausage, half the bell pepper, half the mushrooms, half the red onion, and half the black olives evenly. Finish with a light sprinkle of grated Parmesan and 1/2 teaspoon dried Italian seasoning per pizza.

Bake

Slide pizza onto the preheated stone or baking sheet and bake 8–10 minutes, rotating once after 4–5 minutes, until crust is golden and cheese is bubbly and slightly browned. Baking time may vary by oven and pizza thickness.

Finish & serve

Remove pizza to a cutting board. Let rest 2–3 minutes, sprinkle optional crushed red pepper if desired, slice into 8 pieces and serve hot. Repeat assembly and bake for second pizza.