Pnw Combo 2 Recipe

Activate yeast

In a small bowl, combine warm water (105-115°F / 40-46°C) with sugar and active dry yeast. Stir and let sit 5-10 minutes until foamy.

Make dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 8 cups flour and 2 tsp salt. Add the foamy yeast mixture and 4 tbs olive oil. Mix until a shaggy dough forms, then knead 6-8 minutes by mixer or 8-10 minutes by hand until smooth and elastic.

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch dough down, divide into two equal portions. Shape each into a tight ball, brush lightly with oil, cover, and let rest 20–30 minutes before stretching.

Make sauce

In a medium saucepan heat 2 tbs olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant. Add crushed tomatoes, oregano, basil, 1 tsp salt, and 1 tsp black pepper. Simmer gently 12–15 minutes to thicken, then remove from heat.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature available (475–500°F).

Stretch crusts

On a floured surface or parchment, stretch each dough ball to a 14–16-inch round for a large pizza. Dust with cornmeal or semolina to prevent sticking.

Sauce and cheese

Evenly distribute half the sauce onto each crust (about 1/2 cup to 3/4 cup per pizza depending on preference). Sprinkle shredded mozzarella evenly over each pizza, using about half of the cheese on each (approximately 5 cups per pizza if you like extra cheese).

Add toppings

Distribute the three chosen toppings across the two pizzas: pepperoni slices (about 40 per pizza), sliced mushrooms (1 cup per pizza), and sliced green pepper (1/2 cup per pizza). Space toppings evenly to ensure even cooking.

Bake pizzas

Using a peel or rimless baking sheet, transfer pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. Remove and let rest 2–3 minutes. Repeat for second pizza.

Finish

If desired, sprinkle grated Parmesan and red pepper flakes, and garnish with fresh basil leaves before slicing. Cut each pizza into 8 slices.

Prep wings

Pat wings dry with paper towels. In a large bowl, toss wings with 2 tsp baking powder, 1 tbs salt, and 1 tsp black pepper until evenly coated. Let sit 10–15 minutes to aerate the skin for crisping.

Heat oil

In a large, deep pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature.

Fry wings

Fry wings in batches to avoid crowding, about 8–10 minutes per batch until skin is golden and internal temperature reaches 165°F (74°C). Remove wings and place on a wire rack or paper towels to drain. For extra crispiness, increase oil to 400°F (200°C) and fry a second time 1–2 minutes, then drain.

Make sauce

In a small saucepan, melt 4 tbs unsalted butter over low heat. Stir in 1 cup hot sauce and 2 tbs honey (if using). Heat gently until combined and slightly thickened, about 2–3 minutes. Taste and adjust heat/sweetness.

Toss wings

Place hot drained wings in a large bowl. Pour the wing sauce over the wings and toss quickly to coat evenly. Serve immediately with ranch and garlic butter dipping sauces.

Prepare dips

Pour 1 cup ranch dressing into a serving container and 1 cup garlic butter dipping sauce into another. Keep chilled until serving (except garlic butter can be warmed lightly if preferred).

Chill pops

Chill four cans of soft drink until ready to serve. Provide ice and cups if desired.

Plate and serve

Place two baked pizzas on large cutting boards, slice (8 slices each), arrange 20 tossed wings on a platter with dips, and serve with 4 pops. Provide napkins and utensils as needed.