16" Three Topping Pizza With Cheese Breadsticks Special Recipe

Activate yeast and make dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Add foamed yeast mixture and olive oil to the flour. Mix until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead in a stand mixer 4–5 minutes with dough hook). Form into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let proof in a warm place until doubled, about 1–1.25 hours.

Shape dough for a 16-inch pizza

After proofing, punch dough down. On a surface dusted with cornmeal, press and stretch dough into a 16-inch round, leaving a slightly thicker 1/2–3/4-inch rim for the crust. Transfer the stretched dough to a pizza peel or baking sheet dusted with cornmeal or semolina.

Prepare sauce base

Spread 1 to 1 1/4 cups pizza sauce evenly over the stretched 16-inch dough, leaving the rim clear. Use the back of a spoon to create an even layer about 1/8–1/4 inch thick.

Add cheeses and season

Combine shredded mozzarella and grated parmesan. Sprinkle garlic powder and dried oregano over the sauce, then evenly distribute about 5 cups of shredded mozzarella across the pizza. Reserve about 1 cup shredded mozzarella for the cheese breadsticks portion (see below).

Top the pizza

Evenly distribute the three chosen toppings — pepperoni, sliced mushrooms, and green bell pepper — over the cheese. Ensure toppings are in a single layer to allow even cooking. If using mushrooms, pat them dry first to avoid excess moisture.

Make cheese breadstick strip from same dough

Reserve a 10–12 inch strip of dough removed from the edge of the stretched pizza or shape a separate small piece of dough about 10–12 inches long and 3–4 inches wide. Brush the dough strip with half of the melted butter mixture (mix melted butter, minced garlic, chopped parsley and 1/4 tsp salt). Sprinkle the reserved 1 cup shredded mozzarella evenly over the strip and a light dusting of parmesan. Fold or leave open-faced depending on desired breadstick style.

Attach breadsticks (optional)

If you want breadsticks attached to the pizza rim, press the prepared strip onto one side of the pizza rim so it bakes together. If baking separately, place the breadstick strip onto a lined baking sheet or the same pizza pan if space allows.

Preheat and bake

Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet on the middle rack for best crust. Slide the assembled 16-inch pizza (and separate breadstick if applicable) onto the hot stone or sheet. Bake 10–14 minutes until crust is golden brown, cheese is bubbly and edges are charred in spots. If baking a separate breadstick, check at 8–12 minutes; it should be golden and cheese melted.

Brush with garlic butter

While pizza bakes, combine remaining melted butter mixture (remaining melted butter, garlic, parsley, 1/4 tsp salt). Immediately upon removing pizza and breadsticks from oven, brush the crust and breadstick tops with the garlic butter for shine and flavor.

Garnish and rest

Sprinkle grated parmesan and red pepper flakes to taste over the pizza and breadsticks. Let pizza rest 3–5 minutes to allow cheese to set before slicing.