Combo #3 Recipe

Make dough

In a large bowl, sprinkle the active dry yeast and sugar into the warm water. Let sit 5–10 minutes until foamy. Add 2 tablespoons olive oil, 3 teaspoons salt (use part of the listed salt for dough), and about 3 cups of the flour. Stir until combined. Gradually add remaining flour (about 3 cups) and knead by hand or with a mixer for 8–10 minutes until smooth and elastic. Form into a ball, coat lightly with 1 tablespoon olive oil, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.

Preheat and portion

When dough has risen, preheat oven to 500°F (260°C) with a pizza stone or baking steel if available. Punch dough down and divide into two equal portions. Shape each portion into a tight ball and let rest 15 minutes covered.

Shape and top

Lightly dust two pizza peels or baking sheets with cornmeal/semolina. Stretch or roll each dough ball into a 13-inch circle. Transfer to prepared peel/sheet. Spread 1 cup of tomato pizza sauce evenly on each pizza, leaving a 1/2-inch border. Sprinkle 3 cups shredded mozzarella across each pizza evenly. Add 1 tablespoon grated parmesan to each, and sprinkle 1 teaspoon dried oregano across each. Add fresh basil leaves now or after baking as desired.

Bake

Slide pizzas onto the preheated stone/steel or place sheets in the oven. Bake 8–12 minutes until crust is golden and cheese is bubbling. Rotate halfway if needed for even browning.

Finish

Remove pizzas from oven and let rest 2–3 minutes. Sprinkle with remaining parmesan flakes and red pepper flakes to taste. Slice and keep warm while preparing wings/fries if needed.

Prep wings

Pat wings dry with paper towel. In a large bowl toss wings with salt, black pepper, garlic powder, and cornstarch until evenly coated. Let rest 10 minutes to allow the coating to adhere.

Cook wings

Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Fry wings in batches, avoiding overcrowding, until crisp and cooked through, about 8–10 minutes per batch. Alternatively, for oven method: place wings on a wire rack over a baking sheet, bake at 425°F (220°C) for 40–45 minutes, flipping once, until crisp.

Make sauces (choose one flavour)

Buffalo: melt 4 tablespoons butter in a small saucepan, whisk in 1/2 cup hot sauce and 1 tablespoon honey; warm until combined. BBQ: warm 1/2 cup bbq sauce with 1 tablespoon honey and 1 teaspoon soy sauce in a small pan. Asian-style (optional): combine 1/2 cup soy-based sauce, 1 tablespoon honey, 1 tablespoon butter and a splash of hot sauce; warm to meld.

Toss wings in sauce

Place cooked wings in a large bowl, pour chosen sauce over wings, and toss to coat evenly. Serve with lemon wedges and additional sauce on the side.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–3/8-inch sticks. Rinse cut fries in cold water until water runs clear to remove excess starch. Soak in cold water 30 minutes (or refrigerate for several hours) for extra crispness. Drain and pat completely dry with towels.

Fry

Heat oil to 325°F (160°C) for the first fry. Fry potatoes in batches 3–4 minutes until soft but not colored. Remove to a paper-towel-lined tray. Increase oil temperature to 375°F (190°C). Fry again in batches until golden and crisp, 2–3 minutes. Drain on paper towels.

Season and serve

While hot, toss fries with kosher salt, black pepper and paprika (if using). Serve immediately alongside pizza and wings.

Prep lettuce

Wash and dry romaine lettuce thoroughly and chop or tear into bite-sized pieces. Place in a large bowl.

Assemble

Add croutons and shaved parmesan to the lettuce. Drizzle with caesar dressing (start with 1/2 cup, add more to taste) and toss to coat evenly. Season with black pepper and a squeeze of lemon if desired. Serve chilled.

Plate one 13-inch Pietown pizza per person (or cut each into 8 slices). Serve wings in a shared bowl with lemon wedges. Offer large fries or the prepared Caesar salad as the side. Provide extra parmesan flakes and red pepper flakes on the table for finishing. This combo serves four comfortably.