Pizza Party Deal Recipe

Prepare the dough: In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), sugar, and yeast. Stir and let sit 5–10 minutes until foamy.

Add flour, salt and 4 tablespoons olive oil to the foamy yeast mixture. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.

Divide the dough into two equal portions. Shape each into a ball, place in lightly oiled bowls, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

While dough rises, make the sauce: In a saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant (do not brown).

Add tomato puree, tomato paste, dried oregano, dried basil, salt and black pepper. Stir and simmer gently for 10–15 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and set aside to cool.

Preheat oven to 500°F (260°C), or as high as your oven will go, at least 30 minutes before baking. Place pizza stones or inverted baking sheets in the oven to heat if available.

On a lightly floured surface, stretch or roll each dough ball into a 14–16 inch round for a large pizza. Transfer dough to a pizza peel or a sheet dusted with cornmeal/semolina.

Brush each stretched crust lightly with olive oil, especially the edges, to encourage browning.

Spread an even layer of prepared tomato sauce over each crust, leaving a 1/2–1 inch border for the crust.

Sprinkle shredded mozzarella evenly over each pizza—about half of the total cheese per pizza (approximately 4 cups per pizza).

Arrange chosen toppings: For each pizza select two toppings (e.g., pepperoni + mushrooms on one pizza; sausage + green pepper on the other). Distribute about 1.5–2 cups of each topping per pizza depending on preference so coverage is even but not overloaded.

If using delicate toppings (e.g., fresh basil), add them after baking. Hearty toppings like sausage or pepperoni can go on before baking.

Slide pizzas onto the preheated stone or baking sheet. Bake each pizza for 8–12 minutes, rotating halfway, until crust is golden-brown and cheese is bubbly with light browning.

Remove pizzas from oven. Let rest 2–3 minutes, then finish with optional garnishes: grated Parmesan, red pepper flakes, or fresh basil. Slice and keep warm until serving.

Prepare Dinner salad: In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently with Italian dressing (about 1/4 cup per salad) to coat just before serving so greens stay crisp.

Prepare Caesar salad: In a bowl toss chopped romaine with Caesar dressing (about 1/3–1/2 cup per salad depending on preference). Add grated Parmesan and croutons, toss gently. Squeeze lemon over each salad lightly if desired and adjust seasoning.

Portion the salads into two large serving bowls or individual servings (the deal includes two salads). Keep refrigerated until ready to serve; dress just before serving if preparing early.

Confirm two large pizzas each have two toppings and two salads (Dinner or Caesar) are ready.

Slice each pizza into 8 slices. Arrange pizzas and salads on serving platters or boxes for pickup/delivery. Include any condiments (extra Parmesan, red pepper flakes, or dressing) on the side.

Estimated best served hot: deliver or serve within 20–30 minutes after baking for best crust texture.