Mazzio's - Works Pizza Recipe

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In a large mixing bowl or the bowl of a stand mixer, combine the warm water (110°F/43°C), instant yeast, and sugar. Stir and let rest 3–5 minutes until slightly foamy.

Add the flour and salt to the bowl. Using the dough hook on low speed (or a wooden spoon if mixing by hand), add the olive oil and mix until the dough comes together into a shaggy mass, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead the dough for 6–8 minutes on medium speed until smooth and elastic (or 8–10 minutes by hand on a lightly floured surface). The dough should be tacky but not overly sticky; add up to 2 additional tablespoons of flour if too sticky.

Shape the dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Punch down the dough, divide into two equal portions (for two 12–14-inch pizzas), shape into balls, cover and rest for 15 minutes before stretching.

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds—do not brown.

Add the crushed tomatoes and tomato paste, stir until combined. Add oregano, basil, red pepper flakes, salt, and black pepper. Simmer gently for 10–12 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to warm before assembling pizza. Sauce yields enough for two 12–14-inch pizzas (~1 to 3/4 cups per pizza).

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and preheat for at least 45 minutes. If using a baking sheet, place it in the oven to heat as well or lightly oil the pan.

On a lightly floured surface, stretch or roll one dough ball 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 if using a stone, or directly onto a lightly oiled baking sheet.

Brush the dough edge lightly with 1/2 tablespoon olive oil to promote browning. Spoon about 3/4 cup of the prepared sauce onto the crust and spread evenly, leaving the outer rim bare.

Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Distribute half the pepperoni slices across the cheese, add about 1/2 cup cooked Italian sausage, scatter 1/4 cup sliced mushrooms, 1/4 cup thinly sliced onion, 1/4 cup thinly sliced green pepper, and 2 tablespoons sliced black olives.

Finish with a light sprinkle (about 2 tablespoons) of grated Parmesan and 1/4 teaspoon dried oregano over the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and beginning to brown.

Remove pizza from the oven and let rest 2–3 minutes. Repeat assembly and baking for the second pizza.

Slice and serve hot. Optional: drizzle a little extra virgin olive oil or add red pepper flakes to taste.