Deluxe 12" Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), active dry yeast, and granulated sugar. Stir gently and let sit for 5–8 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in a stand mixer for 5–7 minutes). If dough is very sticky, sprinkle up to 2 more tablespoons of flour as needed.

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

Once risen, punch down the dough, transfer to a lightly floured surface and let rest for 5 minutes before shaping into a 12-inch round crust. Press and stretch or roll to about 12 inches in diameter, leaving a slightly thicker rim for the crust.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper, and sugar (if using). Simmer gently for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it. Preheat time: at least 30 minutes for stone, 20 minutes otherwise.

Brush the shaped 12-inch crust rim lightly with 1 tablespoon olive oil. Transfer crust to a pizza peel or prepared baking sheet.

Spread 3/4 to 1 cup of prepared pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Sprinkle 2 to 2 1/2 cups shredded mozzarella evenly over the sauced dough.

Arrange pepperoni slices evenly over the cheese. Distribute crumbled cooked sausage, sliced green pepper, red onion, mushrooms, and black olives across the pizza so each bite has a mix of toppings. Reserve a small pinch of mozzarella for finishing if desired.

If desired, sprinkle the remaining 1/2 cup mozzarella in patches, then top with grated Parmesan and red pepper flakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 10–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly and beginning to brown.

Remove pizza from oven and let rest on a cutting board for 3–5 minutes. Top with fresh basil leaves if using. Slice into 8 slices and serve warm.