Unlimited Party Deal Recipe

Make dough

In a large mixing bowl or stand mixer bowl, combine 8 cups all-purpose flour, 4 tsp instant dry yeast, 2 tbs granulated sugar and 2 tsp salt. With the mixer running on low (dough hook) or using a wooden spoon, slowly add 1100 ml warm water and 4 tbsp olive oil, mixing until a shaggy dough forms. Knead by machine 6–8 minutes or by hand 10–12 minutes until smooth and elastic. If dough is sticky, add up to 1/2 cup more flour, a few tablespoons at a time.

First rise

Lightly oil a large bowl with 1 tbsp olive oil, place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Divide dough

Punch down the risen dough and divide it into 5 equal portions (about 10–12 oz/280–340 g each). Shape each portion into a tight ball, place on a lightly oiled tray, cover, and let rest 15–20 minutes to relax the gluten for easier stretching.

Preheat & prepare pans

Preheat oven to 500°F (260°C) with pizza stones or baking sheets inside if available. If using a home oven, allow 45 minutes preheat for best results. Dust pizza peels or baking trays with cornmeal or semolina to prevent sticking.

Shape & top pizzas

Working with one dough ball at a time, stretch or roll each to a 12-inch round on a lightly floured surface. Transfer to a cornmeal-dusted peel or sheet. Spread about 1 cup pizza sauce evenly over each crust, leaving a 1/2-inch border. Sprinkle 2 cups shredded mozzarella per pizza. Arrange toppings as desired across the five pizzas: distribute pepperoni, mushrooms, bell peppers, red onion, and crumbled Italian sausage among the pies so each pizza has a balanced mix. Add a light sprinkle of grated Parmesan (about 2 tbsp per pizza) and a pinch of dried oregano and black pepper to each.

Bake

Slide pizzas onto the preheated stones or baking sheets and bake in batches as needed for 8–12 minutes, rotating after 4–6 minutes, until crust is golden and cheese is bubbly and slightly browned. For crispier crust, bake at the highest oven temperature your equipment allows and monitor closely.

Finish

Remove pizzas from the oven and rest 2–3 minutes. Garnish with fresh basil leaves (torn) and a light dusting of grated Parmesan. Slice each pizza into 8 slices and keep warm until serving.

Marinara

Warm 1 cup marinara sauce in a small saucepan over medium-low heat until simmering, taste and adjust salt and a pinch of oregano if needed. Keep warm or transfer to a serving bowl.

Garlic Butter

Melt 1 cup (about 2 sticks) unsalted butter in a small pan, add 2–3 cloves minced garlic and cook gently 1–2 minutes until fragrant. Stir in 1/2 tsp dried parsley and a pinch of salt. Serve warm in a small dish.

Ranch & Blue Cheese

Open and stir 1 cup ranch dressing and 1 cup blue cheese dressing into separate bowls. If desired, fold in 1–2 tbsp chopped chives into the ranch and 2 tbsp crumbled blue cheese into the blue cheese dressing for extra texture.

Honey Mustard

In a bowl, whisk together 3/4 cup prepared yellow mustard, 1/4 cup honey and 1 tbsp mayonnaise (optional) until smooth. Adjust sweetness/salt to taste and transfer to serving container.

Barbecue

Pour 1 cup barbecue sauce into a small saucepan and warm gently for 2–3 minutes to meld flavors. If desired, thin with 1–2 tsp water and stir in 1 tsp apple cider vinegar to brighten.

Buffalo

Combine 1 cup prepared hot sauce (Frank's-style) with 1/2 cup melted butter and whisk until emulsified. Taste and adjust heat by adding more hot sauce or butter. Keep warm or serve at room temperature.

Pesto

Spoon 1 cup basil pesto into a bowl. If too thick for dipping, thin with 1–2 tbsp olive oil or warm water to reach desired consistency.

Sriracha Mayo

Mix 3/4 cup mayonnaise with 1/4 cup sriracha (adjust to preferred heat), 1 tsp lemon juice and a pinch of salt until smooth. Chill until ready to serve.

Olive Oil & Balsamic

Combine 3/4 cup extra-virgin olive oil with 1/4 cup aged balsamic vinegar, add 1/2 tsp dried oregano, 1/4 tsp crushed red pepper, salt and pepper to taste. Whisk and transfer to a shallow dipping bowl.

Final prep & serving

Place each sauce in individual small bowls or containers labelled if needed. Keep warm sauces in small covered containers; cold sauces chilled. Arrange the five pizzas on cutting boards or pizza trays with the 10 dipping sauces around them. Provide tongs, pizza cutters and small spoons for sauce serving.

Offer crushed red pepper flakes, extra grated Parmesan, and extra oregano on the side so guests can customize each slice. For order flow, bake pizzas in batches and hold finished pies on low oven (around 200–225°F / 95–110°C) wrapped loosely with foil to keep warm for short periods.