Mazzio's - Lucky 7 Pizza Recipe

Activate yeast and mix dough

In a large bowl, sprinkle 1 tsp active dry yeast and 1 tbsp sugar over 1 cup of the warm water (from the 3 cups). Let sit 5–10 minutes until foamy. Stir in remaining 2 cups warm water, 2 tbsp olive oil and 1.5 tsp salt. Gradually add 6 cups all-purpose flour, 1 cup at a time, mixing with a wooden spoon until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is very sticky, add up to 1/2 cup more flour total, a tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough ball inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1¼ hours, until doubled in size.

Divide and rest

Punch down the risen dough and divide into two equal portions for two large pizzas (about 12–14 inches) or four for medium pizzas. Shape each into a ball, cover and let rest 15 minutes before stretching.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to the highest temperature (475–500°F).

Cook sauce

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Add 2 cups crushed tomatoes and 2 tbsp tomato paste; stir to combine.

Season and simmer

Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature before using.

Prepare cheese blend

Combine 4 cups shredded mozzarella, 1 cup shredded provolone and 1/2 cup grated Parmesan in a bowl and toss to mix evenly. Keep covered in the refrigerator until ready to top.

Season finish

Measure out 1/2 tsp dried oregano and optional 1/4 tsp red pepper flakes to sprinkle on the finished pizza as desired.

Cook sausage

In a skillet over medium heat cook 1 cup Italian sausage crumbles until browned and cooked through, breaking up with a spatula. Drain excess fat and set aside to cool slightly.

Prepare other toppings

If not already prepared: thin-slice ~40 slices pepperoni, dice 1 cup ham, thinly slice 1/2 cup green bell pepper, slice 1/2 cup mushrooms and 1/2 cup black olives. If using pineapple, drain 1/2 cup pineapple chunks.

Stretch dough

On a lightly floured surface, flatten one dough ball and stretch or roll into a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer to a lightly floured pizza peel or an inverted baking sheet dusted with a little cornmeal or flour.

Sauce and cheese

Spread about 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle approximately 2 cups of the cheese blend evenly over the sauce.

Add Lucky 7 toppings

Distribute toppings evenly: arrange about 20 pepperoni slices over half the pizza and 20 slices over the other half or spread them across the whole pizza, scatter 1/2 cup cooked sausage, 1 cup diced ham, 1/2 cup green pepper, 1/2 cup mushrooms, 1/2 cup black olives and 1/2 cup pineapple (if using). Aim for even coverage; avoid overloading the center.

Finish and bake

Sprinkle an additional 2/3 to 3/4 cup of the cheese blend over the toppings if you prefer a cheesier pie. Slide the pizza onto the preheated stone or inverted baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is bubbly and beginning to brown. Rotate once halfway through baking for even color.

Rest and serve

Remove pizza from oven and let rest 3–5 minutes. Sprinkle with 1/2 tsp dried oregano, optional red pepper flakes and 1/4 cup grated Parmesan if desired. Slice and serve hot.