The Don Pizza Recipe

In a small bowl, bloom the yeast in 0.75 cups warm water with 1 teaspoon sugar for 5-10 minutes until foamy.

In a large bowl, whisk 2.25 cups flour with 1 teaspoon salt.

Make a well in the center and add 1 tablespoon olive oil; pour in the foamy yeast mixture.

Stir until a shaggy dough forms, then turn out onto a floured surface and knead 8-10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise 60-90 minutes until doubled.

In a saucepan, heat 1 tablespoon olive oil over medium heat and sauté minced garlic 1-2 minutes until fragrant.

Stir in crushed tomatoes (or tomato sauce), 0.5 teaspoon oregano, 0.5 teaspoon dried basil, and 0.5 teaspoon salt. Simmer 15-20 minutes to meld flavors.

In a skillet, brown the sausage until no longer pink; crumble as it cooks and drain excess fat.

Preheat oven to 475°F (245°C) and place a pizza stone or sheet inside to heat.

Slice or separate pepperoni, wash and slice mushrooms, bell pepper, and red onion. Thinly slice pepperoncini and calabrian chili peppers.

Punch down the risen dough and roll or stretch it into a 12-inch round on a floured surface.

If using a pizza stone, carefully transfer the dough to a lightly floured peel or parchment; par-bake crust 5-6 minutes until starting to set.

Spread the prepared sauce evenly over the crust, leaving a small border for the crust.

Sprinkle 2 cups shredded mozzarella over the sauce, then evenly distribute the browned sausage, pepperoni, mushrooms, bell pepper, red onion, pepperoncini, and calabrian chili peppers.

Finish with 0.5 cup grated Parmesan if desired.

Bake 10-12 minutes, or until the crust is golden and cheese is bubbly and lightly browned.

Remove pizza, let rest 5 minutes, slice, and serve.