Family Deal Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) or to the highest setting recommended for your pizza stone/sheet. If using a pizza stone, place it in the oven while preheating. Stretch or roll each XL dough to about 14–16 inches diameter on a lightly floured surface.

Assemble pizzas

Place stretched dough on a pizza peel dusted with semolina or a parchment-lined sheet. Spread 1 cup pizza sauce evenly over each crust, leaving a 1/2-inch border. Divide the shredded mozzarella between the two pizzas (about 3 cups each). Distribute the chosen toppings evenly (about 2 cups toppings per pizza).

Finish and bake

Brush the crust edge lightly with 1 teaspoon olive oil per pizza and sprinkle a pinch of dried oregano or Italian seasoning. Transfer pizzas to the preheated stone or baking sheet and bake for 8–12 minutes, rotating once, until crust is golden and cheese is bubbly and slightly browned. Remove from oven and let rest 2–3 minutes before slicing.

Warm and finish the roll: Preheat oven to 350°F (175°C) if not already hot. Slice the large roll horizontally (if desired). Mix melted butter with garlic powder and parsley. Brush the roll with the garlic butter and place on a baking sheet. Warm in the oven for 6–8 minutes until heated through and edges are lightly crisp. Optionally toast under a broiler for 1 minute for extra color (watch carefully).

Prep wings

Pat wings dry with paper towels. In a bowl, toss wings with baking powder, salt, black pepper and paprika, and 1–2 tablespoons vegetable oil until evenly coated. (Baking powder helps create a crisp skin when roasted; skip if frying.)

Cook wings (oven method)

Arrange wings on a wire rack over a baking sheet in a single layer. Roast in a preheated 425°F (220°C) oven for 35–40 minutes, flipping halfway through, until skin is crisp and internal temperature reaches 165°F (74°C).

Cook wings (alternative frying method)

Heat 1–2 inches of oil in a deep skillet or fryer to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through, drain on paper towels. Toss with preferred sauce (optional) or serve plain with dips.

Marinara dip

Pour 1 cup of prepared marinara or warmed pizza sauce into a small serving bowl; keep warm if desired.

Ranch dip

Use 1 cup store-bought or homemade ranch dressing in a small bowl. For homemade: combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste; whisk until smooth.

Garlic butter dip

Melt 1/2 cup (1 stick) butter gently and stir in 1/2 cup grated Parmesan, 1/2 tsp garlic powder and a pinch of salt. Keep warm in a small bowl.

BBQ dip

Pour 1 cup of your favorite BBQ sauce into a small serving bowl. If desired, thin with 1–2 tsp water and warm briefly.

Arrange and serve: Place both baked XL pizzas on large cutting boards or pizza stands and slice into 8–10 slices each. Place the warmed roll in a basket or platter. Arrange 10 wings on a serving plate. Put the four dips in small bowls and set near the wings and pizza for dipping. Add grated Parmesan and red pepper flakes to a small dish for guests to sprinkle. Place the 2 L bottle of soda chilled near the spread.