16" Three Topping Pizza With 12 Wings Special Recipe

Activate yeast and mix dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast. Stir and let sit 5–7 minutes until foamy. Add olive oil, 4 cups of flour and salt. Mix with a dough hook or wooden spoon until combined.

Knead dough

Add remaining flour 1/2 cup at a time as needed and knead until smooth and elastic, about 6–8 minutes by mixer or 8–10 minutes by hand. Dough should be slightly tacky but not sticky.

First rise

Form dough into a ball, coat lightly with oil, place in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape 16-inch crust

After the rise, punch down dough and turn it out onto a lightly floured surface. For a single 16" pizza, shape dough into a circle about 16" diameter by pressing and stretching with your hands or using a rolling pin. Transfer to a parchment-lined or cornmeal-dusted pizza peel or large baking sheet.

Prepare sauce

In a small bowl, stir together the tomato pizza sauce, dried oregano, and garlic powder. Taste and adjust seasoning with salt if needed. Keep warm or at room temperature.

Assemble pizza

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Spread the sauce evenly over the stretched 16" dough, leaving a 3/4"–1" border for the crust. Sprinkle the shredded mozzarella evenly over the sauce, then grate parmesan over the top if using.

Add toppings

Distribute your three chosen toppings evenly over the cheese. Suggested combination for this special: pepperoni, sliced green bell pepper, and sliced mushrooms. Make sure toppings are in a single layer so pizza cooks evenly.

Bake pizza

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 10–14 minutes, or until crust is golden and cheese is bubbling and slightly browned. Rotate halfway through for even browning. Remove pizza and let rest 3–5 minutes before slicing.

Finish

Brush the crust lightly with olive oil, sprinkle red pepper flakes and scatter fresh basil leaves over the pizza before slicing (optional). Cut into 8 slices.

Preheat and prep wings

Preheat oven to 425°F (218°C) if baking wings. Pat the 12 wings dry with paper towels. In a bowl, toss wings with baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Lightly oil a rimmed baking sheet or line with foil and a wire rack; brush rack with neutral oil to prevent sticking.

Bake or fry

Baking method (recommended for crispness): Arrange wings skin-side up on the wire rack and bake 35–45 minutes, flipping once halfway, until skin is crisp and internal temperature reaches 165°F (74°C). Deep-fry method: Heat oil to 375°F (190°C) and fry wings in small batches 8–10 minutes until golden and cooked through. Drain on paper towels.

Sauce wings

Warm the chosen wing sauce in a saucepan over low heat. If using buffalo sauce, melt 2 tbsp butter into 3/4 cup hot sauce and whisk to combine. Place the hot wings in a large bowl, pour the sauce over them, and toss thoroughly to coat.

Serve wings

Transfer wings to a platter and serve immediately alongside the pizza with optional dipping sauce, celery sticks, or extra sauce on the side.

Garnish pizza and wings

After pizza is sliced, optionally sprinkle grated parmesan, tear and scatter fresh basil leaves, and add a light drizzle of olive oil. For wings, offer extra red pepper flakes or chopped parsley if desired.