Combination Recipe

Activate Yeast

In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy, indicating the yeast is active.

Form Dough

Add flour, olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

First Rise

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60–90 minutes or until doubled in size.

Cook Sauce

Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Stir in crushed tomatoes, oregano, basil, salt, and black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.

Prepare Toppings

Cook the Italian sausage in a skillet over medium heat until fully cooked, breaking it into small crumbles. Drain excess fat. Slice mushrooms, red onion, and olives if not already prepared.

Preheat Oven

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Shape Dough

Punch down the risen dough and roll or stretch it into a 12–14 inch circle. Transfer to a pizza peel or baking sheet.

Assemble Pizza

Spread an even layer of red sauce over the dough, leaving a small border for the crust. Sprinkle mozzarella evenly, then top with pepperoni, sausage, mushrooms, red onion, and olives.

Bake

Bake for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbling. Remove from oven, let rest for 2–3 minutes, slice, and serve.