Supreme Pizza Recipe

Activate yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl or stand-mixer bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes by hand (or 4–5 minutes in a stand mixer with dough hook) until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack to heat. If using a baking sheet, lightly dust it with cornmeal or flour.

Punch down the risen dough and transfer to a floured surface. Stretch or roll into a 14–16 inch round (for one large pizza) leaving a slightly thicker edge for the crust. Transfer to a cornmeal-dusted peel or sheet.

While the dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and black pepper. Stir to combine and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside to cool slightly.

If sausage is raw, cook it in a skillet over medium heat until browned and no longer pink, breaking into small crumbles; drain excess fat. If using pre-cooked, skip this step.

In the same skillet, add 1 teaspoon olive oil and sauté sliced mushrooms, green pepper, and onion over medium-high heat for 3–4 minutes just to soften and remove excess moisture. Season lightly with salt and the red pepper flakes. Remove from heat and drain any released liquid.

Slice or prepare pepperoni and ham into desired sizes. Measure out shredded mozzarella and have ready.

Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the stretched dough, leaving a 1/2–3/4 inch border for the crust.

Sprinkle about 2 cups of the shredded mozzarella evenly over the sauce as the first cheese layer.

Distribute pepperoni slices evenly over the cheese, followed by crumbled sausage and diced ham.

Scatter the sautéed mushrooms, green peppers, and onions across the pizza, then top with the remaining 1 cup mozzarella to help bind the toppings.

Brush the exposed crust edge lightly with 1 teaspoon olive oil.

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 10–12 minutes, rotating once halfway if needed, until the crust is golden and cheese is bubbly with light browning.

Remove pizza from oven and let rest 3–5 minutes. Tear or chiffonade fresh basil leaves and scatter on top if using. Slice and serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for best results.