Package 2 Recipe

Prep dough and workstations

Remove dough from refrigeration 45–60 minutes before shaping so it comes to room temperature. Set up an assembly line with sauce, cheese, chosen single toppings, cornmeal for dusting, a pizza peel or flat tray, and preheated oven or pizza oven.

Preheat oven

Preheat commercial pizza oven or convection oven to 500–550°F (260–290°C). If using a home oven, place pizza stones or steel and preheat at the highest setting for at least 45 minutes.

Shape each dough ball

Lightly dust work surface with cornmeal. Flatten a dough ball and stretch or roll into a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or parchment-lined baking sheet lightly dusted with cornmeal.

Assemble pizzas

Brush crust edges lightly with olive oil (about 1/2 tsp per pizza). Spread approximately 3/4 cup of pizza sauce evenly over each dough, leaving the rim. Sprinkle 6–8 oz (about 3/4 cup) shredded mozzarella per pizza. Add the selected single topping evenly across the pizza (for example: ~3 oz pepperoni per pizza, or ~3–4 oz cooked sausage per pizza, or 4–6 mushrooms per pizza, etc.). Season each pizza lightly with a pinch of kosher salt, a few grinds of black pepper, and a sprinkle (about 1/8 tsp) of dried oregano.

Bake

Slide pizza into the preheated oven and bake for 6–10 minutes in a high-temperature pizza oven, or 8–12 minutes in a very hot home oven, until crust is golden and cheese is melted and bubbling. Rotate halfway through if your oven heats unevenly.

Finish and hold

Remove pizza and rest 1–2 minutes on a rack to prevent sogginess. If making Margherita, add fresh basil leaves and a light drizzle (about 1/2 tsp) of olive oil after baking. Repeat the process for remaining pizzas, keeping finished pizzas loosely tented with foil if held for short periods so crust remains crisp.

Portioning

Slice each large pizza into 8 equal slices. For 10 pizzas, this yields approximately 80 slices — enough for large groups.

Pepperoni

Use pre-sliced pepperoni; distribute about 20–25 slices (~3 oz) per large pizza evenly before baking.

Italian sausage

Cook loose sausage in a skillet until just browned and cooked through. Drain excess fat and break into small crumbles. Use about 3–4 oz cooked sausage per pizza and distribute evenly before baking.

Vegetable toppings (mushrooms, peppers, onions, olives)

If using mushrooms or onions, sauté lightly in a tablespoon of olive oil until just softened to remove excess moisture (about 2–3 minutes), then cool slightly and use ~3–4 oz per pizza. Bell peppers and olives can be used raw or lightly sautéed depending on preference — use ~3–4 oz per pizza.

Fresh basil (for garnish)

Add fresh basil leaves to pizzas immediately after baking to preserve aroma and color (about 4–6 leaves per pizza).

Prep vegetables

Wash and dry all salad greens and vegetables thoroughly. Halve the cherry tomatoes, slice the cucumbers and bell pepper, thinly slice red onion, and shred carrots. Combine mixed greens in a large chilled bowl.

Make dressing

Whisk together olive oil (1/2 cup), red wine vinegar (1/4 cup), Dijon mustard (1 tbs), honey (1 tsp), salt (1 tsp), and black pepper (1/2 tsp) until emulsified. Taste and adjust seasoning to preference.

Assemble salad

Add cherry tomatoes, cucumber, bell pepper, red onion, and shredded carrots to the bowl with greens. Toss gently to combine. Add croutons and grated Parmesan just before serving to keep croutons crisp.

Dress and serve

Either toss the salad lightly with the prepared dressing (start with 3/4 of the dressing and add more to taste) immediately before service, or pack dressing on the side for guests. Portion into catering trays or a large bowl and garnish with extra Parmesan if desired.