12" Half & Half Specialty Recipe
Options to build half & half pizzas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (110°F) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until foamy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until a rough dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven as it heats.
- 6
Shape Dough
Once the dough has risen, punch it down and divide it in half. Roll out each half on a floured surface until you have two 12-inch rounds.
- 7
Add Sauce
Spread 1/2 cup of pizza sauce over one half of each pizza base, leaving the other half plain for the second topping.
- 8
Add Toppings
On one half of each pizza, layer the mozzarella cheese, followed by the desired toppings: pepperoni on one side, and bell peppers, mushrooms, black olives, onion, and Italian sausage on the other.
- 9
Bake Pizza
Transfer the pizzas to the oven and bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
- 10
Slice and Serve
Remove the pizzas from the oven, let them cool slightly, then slice and serve hot.
