Family Deal Recipe

Make dough

In a large bowl or stand mixer bowl, sprinkle the warm water with sugar and yeast. Let sit 5–10 minutes until foamy. Add 4 cups of the flour, salt and 2 tablespoons olive oil. Mix (use dough hook or wooden spoon) until incorporated. Add remaining flour 1/2 cup at a time until a slightly tacky but manageable dough forms (about 5–7 minutes of mixing).

Turn dough onto a lightly floured surface and knead by hand 2–3 minutes until smooth. Divide dough into three approximately equal portions: two portions for the two 12" pizzas and one portion reserved for the garlic cheese fingers (about one pizza worth). Shape each into a ball. Lightly oil a bowl, place dough balls inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line with parchment and dust with cornmeal or flour.

Shape and top pizzas

On a lightly floured surface, take one dough ball (for a 12" pizza) and stretch or roll into a 12" round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet. Repeat for the second pizza.

Spread about 1 cup of tomato pizza sauce evenly over each 12" crust, leaving the outer 3/4"–1" free. Sprinkle 3/4 cup shredded mozzarella over each pizza. Distribute your three chosen toppings evenly: about 24 pepperoni slices, 1/2 cup sliced green pepper, and 1/2 cup sliced red onion per pizza (adjust toppings to taste). Optionally sprinkle 1/2 tsp dried oregano and a pinch of red pepper flakes on each.

Bake

Bake pizzas on the preheated stone or baking sheet in the 475°F oven for 10–14 minutes until crust is golden and cheese is bubbling and lightly browned. Rotate halfway through baking if your oven has hot spots.

Remove pizzas from oven and let rest 2–3 minutes before slicing. Brush crust edges lightly with remaining 1 tablespoon olive oil if desired for sheen.

Prepare garlic butter

While pizzas bake, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic, chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir for 30–45 seconds until fragrant but do not brown the garlic. Remove from heat and set aside.

Shape fingers

Take the reserved pizza-sized dough portion and roll or stretch into a 12" rectangular or oval shape roughly 1/4"–1/2" thick. Transfer to a parchment-lined baking sheet. Using a sharp knife or pizza cutter, score the dough into 8–10 finger-sized strips without cutting all the way through (optional: you can cut fully after baking).

Brush the dough liberally with about 2 tablespoons of the garlic butter, reserving remaining butter for after baking. Sprinkle the 1.5 cups shredded mozzarella evenly across the dough, then the 1/4 cup grated Parmesan. If you prefer extra garlic flavor, lightly brush more garlic butter on top of the cheese.

Bake

Place the garlic cheese fingers in the same 475°F (245°C) oven (or after pizzas are done) and bake 10–12 minutes until cheese is melted, bubbling and lightly golden, and crust edges are golden.

Remove from oven and immediately brush with remaining garlic butter. Sprinkle with additional chopped parsley and a light dusting of grated Parmesan if desired. If you scored before baking, separate into fingers along the score lines; if not, cut into 8–10 strips.

Transfer pizzas and garlic cheese fingers to cutting boards. Let cool 2–3 minutes. Slice each 12" pizza into 8 slices. Serve garlic cheese fingers alongside pizzas with optional red pepper flakes, extra Parmesan, and a dipping sauce such as marinara or ranch.