Buddy's Cake Boss Pizza Recipe

Proof yeast

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

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Start mixer on low (or whisk by hand).

With the mixer running, slowly pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic. If dough is too sticky, add up to 2 more tablespoons flour, 1 tablespoon at a time.

Form dough into a ball. Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Punch dough down and divide into two equal portions for two 12–14 inch pizzas (or keep whole for a thicker single pie). Shape each portion into a tight ball, cover, and let rest 20–30 minutes.

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant; do not brown.

Add crushed tomatoes and tomato paste; stir until combined. Add oregano, basil, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a home oven without that high heat, preheat to the highest temperature available (500–550°F).

Lightly dust a pizza peel or baking sheet with cornmeal or semolina to prevent sticking. Stretch or roll one dough ball into a 12–14 inch round on a lightly floured surface, keeping a slightly thicker rim for the crust. Transfer dough to the prepared peel or sheet.

Spread about 3/4 cup of the sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Evenly distribute half of the shredded whole milk mozzarella (about 2 cups) over the sauce, then scatter half the torn fresh mozzarella (4 oz). Top with half the pepperoni slices and half the cooked crumbled Italian sausage. Sprinkle about 1/4 cup grated Parmesan over the top.

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and lightly browned. Baking time will vary by oven and stone temperature.

Remove pizza from oven. Brush crust lightly with melted garlic-parsley butter if using. Drizzle or brush with 1/2 tablespoon olive oil and scatter fresh basil leaves on the hot pizza. Let rest 2–3 minutes, then slice and serve.

Repeat assembly and baking for the second dough ball. If you prefer a single thicker pie, increase bake time to 12–18 minutes and monitor for doneness.

Optional: sprinkle crushed red pepper to taste when serving. Serve hot with extra grated Parmesan on the side.

Store leftover pizza in an airtight container in the refrigerator up to 3 days. Reheat in a hot oven or skillet to restore crispness.