For The Whole Family! Recipe

Make the dough

In a large mixing bowl, whisk together 4 cups flour, 2 tsp instant yeast, 1 tsp sugar, and 2 tsp salt. Make a well and add 1 1/2 cups warm water (about 105–115°F) and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–7 minutes). Dough should be slightly tacky but not sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Alternatively refrigerate overnight for more flavor (bring back to room temperature before shaping).

After rising, punch the dough down and shape into a ball. On a cornmeal-dusted pizza peel or baking sheet, stretch or roll the dough into a 15-inch round, leaving a slightly thicker edge for the crust.

Prepare the sauce

In a small saucepan over medium heat, warm 1 tbs olive oil. Add 2 minced garlic cloves and cook until fragrant (~30 seconds) but not browned. Add 1 cup crushed tomatoes and 2 tbs tomato paste. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar if desired. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly before spreading on the dough.

Assemble and bake the 15-inch pizza

Preheat oven to 500°F (or highest safe temperature) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly brush the stretched dough edge with 1 tbs olive oil. Spread the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle 4 cups shredded mozzarella evenly over the sauce, then add up to three chosen toppings (for example: 30 slices pepperoni, 1 cup sliced mushrooms, 1 medium thinly sliced green bell pepper). Sprinkle 1/2 cup grated Parmesan over the top. Slide the pizza onto the preheated stone or sheet (use cornmeal on the peel to prevent sticking) and bake 10–12 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate once halfway through baking for even color.

Remove pizza from oven and let rest 2–3 minutes. Finish with fresh basil leaves if using. Slice and serve.

Prepare and bake garlic cheese fingers

If making the 12-inch garlic cheese fingers as the included choice, preheat oven to 475°F. Roll or stretch one portion of dough to a 12-inch oval or rectangle on a lightly floured surface or on a parchment-lined baking sheet. In a small bowl, combine 4 tbs melted butter, 3 minced garlic cloves, 1/4 tsp salt, and 1 tsp dried parsley or Italian seasoning. Brush the butter-garlic mixture evenly over the dough, leaving a small border. Sprinkle 2 cups shredded mozzarella and 1/4 cup grated Parmesan evenly across the top. Bake 10–12 minutes until cheese is melted and edges are golden. Remove and let cool 2 minutes, then slice into fingers (8–10 pieces) and serve warm.

Assemble Caesar salad

If choosing the large Caesar salad, combine 8 cups chopped romaine in a large bowl. Add 1.5 cups croutons and 1/2 cup shaved Parmesan. Pour 3/4 cup Caesar dressing over the greens and toss gently to coat evenly. Taste and add a squeeze of 1/2 lemon if desired and black pepper to taste. Serve immediately in a large bowl or divide into plates.

If serving both items, time the garlic cheese fingers (or salad) so they finish about the same time as the pizza. Let pizza rest briefly before slicing. Store any leftovers in airtight containers in the refrigerator up to 3–4 days.