Combo Box Recipe

Make the dough

In a large bowl, whisk together 4 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 2 tsp salt. Add 1 1/2 cups warm water (about 105–115°F) and 2 tbsp olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, mix and knead in a stand mixer with a dough hook for 6–8 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours. Punch down and divide if making more than one pizza. For a single large pizza, let the dough rest 10 minutes before shaping.

Preheat and shape

Preheat oven to 500°F (260°C) with a pizza stone or a heavy baking sheet on the middle rack for at least 30 minutes. On a lightly floured surface, stretch or roll the dough into a 14–16-inch round, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment or a well-floured pizza peel.

Assemble

Spread 1 cup pizza sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 4 cups shredded mozzarella evenly. Top with pepperoni slices to cover (about 40 slices). Sprinkle 1 tsp dried oregano and 1/2 tsp crushed red pepper if using.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbling and lightly browned. Rotate halfway through for even browning. Remove and let rest 3–5 minutes before slicing.

Prepare garlic butter

In a small bowl, combine 4 tbsp melted butter, 3 tsp minced garlic, 2 tbsp chopped parsley, 1/4 cup grated Parmesan and 1/4 tsp salt. Stir to combine.

Assemble cheese bread

If using leftover pizza dough, roll it into a roughly 8–10-inch oval or form into a small loaf. Brush the top and sides generously with half of the garlic butter. Sprinkle 1 1/2 cups shredded mozzarella evenly over the top, pressing slightly so it adheres. If you like a pull-apart style, score the dough top into deep crosshatch cuts and tuck small pats of butter mixed with cheese into the cuts before baking.

Bake

Reduce oven temperature to 425°F (220°C) if continuing from pizza. Bake cheese bread on a parchment-lined sheet or in a small loaf pan for 12–18 minutes, until the crust is golden and cheese is melted and bubbly. In the last 2 minutes, brush remaining garlic butter over the top for extra shine and flavor. Let rest 5 minutes before slicing or pulling apart.

Pour 2 cups of cold soda or sparkling water into two cups (1 cup each) over ice if desired. Serve chilled alongside the pizza and cheese bread.