Name: Palmer Alehouses Classic Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant dry yeast; 1 tsp fine kosher salt; 1 tsp granulated sugar; 1 cups warm water (about 105–115°F / 40–46°C); 1 tbs extra-virgin olive oil; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp crushed red pepper flakes; 1 tsp salt; 0.25 tsp black pepper; 8 oz fresh mozzarella, shredded or thinly sliced; 20 to taste pepperoni slices; 6 oz Italian sausage, cooked and crumbled; 0.5 cups black olives, sliced; 0.75 cups mushrooms, thinly sliced; 2 tbs grated Parmesan (optional, for finishing); 6 to taste fresh basil leaves (optional, for finishing); 1 tbs olive oil for brushing

Method

Dough

Mix and Proof

In a mixing bowl combine warm water, sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. Add olive oil, salt and about 2 cups of the flour. Stir until combined, then add remaining flour 1/4 cup at a time until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Alternatively knead with a stand mixer fitted with a dough hook on medium speed 4–5 minutes.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down the dough and turn out onto a lightly floured surface. Form into a ball and let rest 10 minutes before shaping to relax the gluten.

Red sauce

While dough is rising, make the sauce. Warm 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant, not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add oregano, basil, red pepper flakes, salt and black pepper. Simmer gently over low heat 10–12 minutes to thicken and concentrate flavors, stirring occasionally. Taste and adjust salt or herbs. Remove from heat and let cool slightly.

Toppings & Assembly

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, turn it upside down and preheat as well.

On a lightly floured surface, press or roll the rested dough into a 12–14 inch round (or shape to fit your sheet/pan). Transfer dough to a piece of parchment paper or a well-floured pizza peel.

Brush the dough edge lightly with 1 tablespoon olive oil to promote a golden crust.

Spread an even layer of the red sauce over the dough leaving a 1/2–3/4 inch border for the crust. Use about 1/2–3/4 cup sauce depending on desired sauciness.

Distribute the shredded or sliced fresh mozzarella evenly over the sauced dough.

Scatter the cooked crumbled Italian sausage evenly across the pizza.

Layer pepperoni slices evenly over the cheese and sausage.

Evenly distribute sliced mushrooms and black olive slices across the pizza so each slice will have a mix of toppings.

Slide the pizza (on the parchment or peel) onto the preheated stone or inverted baking sheet. Bake 8–12 minutes at 500°F (260°C) until crust is golden and cheese is bubbling and starting to brown. Baking time will vary by oven and thickness of dough.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle grated Parmesan and scatter fresh basil leaves if using. Slice and serve hot.