Name: Mazzio’s Pizza & Wings Mazzio's Works Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 tsp instant yeast; 1 tbsp granulated sugar; 2 tsp fine salt; 1.5 cups warm water; 2 tbsp olive oil; 2 tbsp cornmeal (for dusting); 1 cup tomato sauce (plain canned); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp granulated sugar (optional, to taste); 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil; 4 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 30 to taste pepperoni slices; 1 cup italian sausage, cooked and crumbled; 0.5 cup sliced green bell pepper; 0.25 cup sliced red onion; 0.25 cup sliced black olives; 0.5 cup fresh mushrooms, sliced; 2 tbsp grated parmesan cheese (optional); 0.5 tsp dried oregano (for sprinkling); 0.25 tsp crushed red pepper flakes (optional); 1 tbsp olive oil (for brushing crust); 2 tbsp garlic butter (melted) or melted butter (optional)

Method

Dough

Activate and mix

In a large bowl or stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, 2 cups of the flour, and salt. Mix until combined.

Knead

If using a stand mixer, fit with dough hook and add remaining flour gradually. Knead on medium speed 5–7 minutes until dough is smooth and elastic. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding flour a little at a time as needed to prevent sticking. Dough should be soft and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl, place dough in bowl and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch the dough down and transfer to a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for a large 16–18 inch). Shape each portion into a tight ball, cover loosely and let rest 15–20 minutes to relax the gluten for easier stretching.

Sauce

While the dough rises, prepare the sauce. In a bowl, whisk together tomato sauce, tomato paste, olive oil, dried oregano, dried basil, garlic powder, onion powder, sugar (if using), salt and black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Assembly & Baking

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use it. For home ovens that cannot reach 500°F, preheat to highest temperature available (500–550°F recommended).

Shape crust

On a pizza peel or rimless baking sheet dusted with cornmeal, stretch or roll one dough ball into a 12-inch round (or desired size) leaving a slightly thicker 1/2–3/4-inch rim. If dough resists, let rest 5 minutes and continue. Transfer shaped dough to the prepared peel or sheet.

Sauce and cheese

Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving the outer rim clear. Sprinkle 2 cups shredded mozzarella over the sauce, then 1/2 cup shredded cheddar distributed evenly.

Add toppings

Arrange pepperoni slices and cooked crumbled Italian sausage evenly over the cheese. Scatter sliced mushrooms, bell pepper, red onion and black olives as desired. For a Works-style pizza, layer toppings so pepperoni and sausage are visible on top; reserve a small handful of mozzarella to sprinkle over the top for a finished melt.

Bake

Slide the pizza onto the preheated stone or baking surface and bake 8–12 minutes until crust is golden and cheese is bubbling and starting to brown. Baking time will vary by oven temperature and stone; check after 8 minutes and adjust as needed.

Finish

Remove pizza from oven. Brush the crust with olive oil or garlic butter for shine and flavor. Sprinkle with grated parmesan, dried oregano and crushed red pepper flakes if using. Let rest 2–3 minutes before slicing.

Serving

Slice pizza into 8 slices and serve hot. Repeat assembly and baking steps for second dough ball. Store leftover slices refrigerated up to 3–4 days and reheat in oven or skillet for best texture.