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Ingredients
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Package Overview (15 Pizzas — 3-Topping each)
Suggested Topping Pool (choose up to 3 per pizza; quantities sized for 15 pizzas)
Finishes & Condiments
Method
Dough & Prep
Bring dough to temp
Remove dough balls from refrigeration 45–60 minutes before shaping so they relax and reach room temperature. Keep covered with a damp towel or plastic wrap to prevent drying.
Preheat oven(s)
Preheat commercial pizza oven to 450–500°C (or home oven to 260–290°C / 500–550°F) until stone or deck is thoroughly heated. If using a home oven, place pizza stone or steel on top rack and heat at highest setting for at least 45 minutes.
Prep workstations
Set up three assembly stations: sauce & cheese station, toppings station, and finishing station. Dust peel or prep surface with semolina or cornmeal to prevent sticking. Portion sauce and cheese into 15 portions so assembly is efficient (approx. 400 ml sauce and 330 g cheese per pizza distributed among the pies as desired).
Assembling Pizzas
Shape dough
Working one dough ball at a time, lightly flour hands and the top of the dough. Flatten center with fingertips, stretch outward to form a 11–12-inch round leaving a 1–1.5 inch rim. Do not deflate the rim; keep an even thickness across the base.
Apply sauce
Using a ladle, place approximately 80–120 ml (adjust to preferred sauciness) of pizza sauce in the center and spread with the back of the ladle in a spiral, leaving the rim free for a crust.
Add cheese
Evenly distribute ~330 g shredded mozzarella per pizza (for full-coverage catering-style pies you can use more or mix with pecorino/parmesan). Reserve some parmesan/potato for finishing if desired.
Place toppings
Choose up to 3 toppings per pizza. For consistent coverage, aim for: 60–80 g pepperoni or similar sliced meat, 70–90 g cooked crumble meats (sausage, bacon), 80–120 g vegetables (mushrooms, peppers, onions, spinach), or 60–100 g specialty items (pineapple, olives, anchovies). Distribute toppings evenly over cheese so pizza cooks uniformly.
Baking & Finishing
Bake
Slide pizza onto preheated stone/peel and bake. In a commercial deck/stone oven at ~450–500°C, each pizza will take ~2–5 minutes; in a home oven at 500–550°F on a preheated stone, bake 6–10 minutes. Rotate halfway through if oven heat is uneven. Bake until crust is golden and cheese is bubbly and slightly browned.
Finish & garnish
After removing pizza from oven, brush crust lightly with olive oil and sprinkle a pinch of kosher salt and cracked black pepper. Add fresh finishes as appropriate: basil leaves or spinach (add fresh after baking), crumble a little feta on Mediterranean-style pies, drizzle balsamic glaze on BBQ or arugula/finish pies, and sprinkle parmesan or red pepper flakes to taste.
Rest and slice
Let pizzas rest 1–2 minutes on a cutting board to let cheese set slightly, then slice each pizza into 8 slices with a pizza cutter. Transfer to catering trays and cover loosely with foil to keep warm during transport; if transporting long distances, use insulated carriers to maintain temperature and crispness.
Portioning, Storage & Service Notes
Plan topping distribution ahead of time so each of the 15 pizzas has exactly three toppings. Label trays by flavor to avoid confusion. Leftover cooked pizzas can be refrigerated up to 48 hours; to reheat and revive crust crispness, reheat in a 375–400°F (190–205°C) oven on a baking sheet for 8–12 minutes or use a skillet on medium-high heat, covering briefly to melt cheese.