Mazzio's-ken's Supreme Recipe

Mix dough

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp kosher salt. Make a well in the center.

Activate yeast

Combine 1 cup warm water (about 105–115°F / 40–46°C) and 1 tbsp olive oil. Pour into the well of the dry ingredients and stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

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). If dough is sticky, sprinkle up to 2 tbsp additional flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape crust

Punch down the dough and transfer to a floured surface. For a 12–14 inch pizza, stretch or roll dough into a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer to a lightly oiled pizza pan, baking sheet, or parchment-lined pizza stone.

Prepare sauce

While dough rises, combine 1 cup crushed tomatoes, 2 tbs tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper and 1 tsp olive oil in a small saucepan. Stir and warm over medium-low heat for 5–7 minutes to marry flavors. Remove from heat and let cool slightly.

Preheat oven

Place rack in upper-middle position and preheat oven to 475°F (245°C). If using a pizza stone, preheat stone in oven for 30 minutes.

Assemble pizza

Brush crust edge lightly with 1 tsp olive oil. Spread 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving the outer crust bare. Sprinkle 2 cups shredded mozzarella evenly, then 1/2 cup shredded mild cheddar. Distribute toppings evenly: 30 slices pepperoni, 8 oz cooked crumbled Italian sausage, 1/2 cup sliced green bell pepper, 1/4 cup thinly sliced red onion, 1/4 cup sliced black olives and 1/2 cup sliced mushrooms. Ensure toppings are evenly layered so they cook through.

Bake

Bake in the preheated oven until crust is golden and cheese is bubbly and starting to brown, about 12–15 minutes (time will vary with oven and stone). Rotate pizza halfway through baking for even color.

Finish and serve

Remove pizza from oven and let rest 3–5 minutes. Sprinkle 1/2 tsp dried oregano and optional 1/4 tsp red pepper flakes over the top. Slice into 8 slices and serve hot.