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Deluxe Pizza Recipe

Name: Pacifica Pizzas Deluxe Pizza Recipe
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.25 cups All-purpose flour; 1.25 cups Warm water (105–115°F / 40–46°C); 2 tsp Active dry yeast; 2 tbs Olive oil; 1 tsp Sugar; 1 tsp Salt; 1 cups Crushed tomatoes (canned); 1 tbs Tomato paste; 1 tsp Olive oil; 1 tsp Garlic, minced; 1 tsp Dried oregano; 0.5 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper; 3 cups Mozzarella cheese, shredded; 30 to taste Pepperoni slices; 8 oz Italian sausage (mild or hot), casings removed; 1 cups Fresh mushrooms, thinly sliced; 1 each Green bell pepper, thinly sliced; 0.5 each Red onion, thinly sliced; 2 tbs Grated Parmesan (optional); 1 tsp Crushed red pepper flakes (optional); 6 each Fresh basil leaves (optional); 1 tsp Olive oil for drizzling

Inspired by Pacifica Pizza

Time1h 55m

Serves4

Pepperoni, fresh mushrooms, green bell peppers, red onions & Italian sausage.

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Ingredients

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Dough (makes 1 large 14" pizza)

3 1/4 cups 00 bread flour

1 1/4 cups Warm water (105–115°F / 40–46°C)

2 tsp Active dry yeast

2 tbs olive oil

1 tsp sugar

1 tsp Celtic sea salt

Sauce

1 cups Crushed tomatoes (canned)

1 tbs Tomato paste

1 tsp olive oil

1 tsp Garlic, minced

1 tsp Dried oregano

1/2 tsp Dried basil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Toppings

3 cups Mozzarella cheese, shredded

30 to taste Pepperoni slices

8 oz Italian sausage (mild or hot), casings removed

1 cups Fresh mushrooms, thinly sliced

1 each Green bell pepper, thinly sliced

1/2 each Red onion, thinly sliced

2 tbs Grated Parmesan (optional)

1 tsp Crushed red pepper flakes (optional)

6 each Fresh basil leaves (optional)

1 tsp Olive oil for drizzling

Method

Dough (makes 1 large 14" pizza)

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Add yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead 6–8 minutes in a stand mixer with a dough hook on medium speed.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down the dough, transfer to a floured surface, and shape into a 14" round. Allow to rest 10 minutes if resistant to stretching.

Sauce

Make the sauce while the dough rises: In a small saucepan over medium-low heat, warm 1 tsp olive oil. Add minced garlic and cook 30 seconds until fragrant (don't brown). Add crushed tomatoes and tomato paste, stirring to combine.

Stir in dried oregano, dried basil, salt, and black pepper. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Remove from heat and let cool slightly.

Toppings

Cook sausage

In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until no longer pink and browned, about 6–8 minutes. Drain excess fat and set aside on a paper towel-lined plate.

Prepare vegetables

While the sausage cooks, clean and thinly slice mushrooms, bell pepper, and red onion. Pat mushrooms dry to avoid excess moisture.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven won't reach 500°F, preheat to the highest temperature available.

Assemble pizza

Lightly dust a pizza peel or another inverted baking sheet with flour or cornmeal. Stretch or roll the dough into a 14" round. Transfer dough to the peel. Spread an even layer of tomato sauce over the crust, leaving a 1/2" border. Sprinkle 2 1/2 cups shredded mozzarella evenly over the sauce. Distribute cooked sausage, pepperoni slices, sliced mushrooms, bell pepper, and red onion evenly across the pizza. Add remaining 1/2 cup mozzarella in spots for extra cheesiness. Drizzle 1 tsp olive oil over the toppings.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and beginning to brown.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Sprinkle grated Parmesan and crushed red pepper flakes if using. Tear and scatter fresh basil leaves on top. Slice into 8 pieces and serve hot.