Each Premium Topping

Each Topping

Large 15" (10 slice)

Medium 13" (8 slice)

Small 9" (4 slice)

Basic (cheese & sauce)

Tomato Sauce

Mushrooms

Bruschetta

Station Garden Salad

Veal Parmigiana

Veal Cutlet

Chicken Caesar Salad

Chicken Parmigiana served with Greek Salad

Lasagna Snack with Manicotti

Breaded Chicken with Manicotti

Manicotti with Spaghetti

Desserts

Hot Beverages

Juice

Milk

Bottle

Fountain

Garlic Bread

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats; otherwise use a baking sheet turned upside down.

Lightly dust a work surface with the all-purpose flour. Stretch or roll the prepared pizza dough to a 12-inch diameter circle (or desired size). Transfer the dough to a pizza peel or an inverted baking sheet sprinkled with a little flour or cornmeal to prevent sticking.

Brush the outer 1/2 inch of the dough with olive oil to help form a golden crust.

Spread the tomato pizza sauce evenly over the dough, leaving the oiled border for the crust (about 1/2 inch). Use about 1 cup of sauce for a 12-inch pizza for even coverage.

Sprinkle the shredded mozzarella evenly over the sauced pizza, leaving space for the premium topping to show. Use about 2 cups for good coverage without overwhelming the topping.

After cheese, drape the 3 oz thin prosciutto slices over the pizza. Prosciutto is delicate and can be added either before baking (it will crisp slightly) or immediately after baking to remain tender. If added before baking, fold slices for texture.

Assembly

Scatter 2 oz crumbled Gorgonzola evenly over the mozzarella. Bake so the blue cheese melts slightly and pockets of flavor develop; add fresh arugula after baking if desired.

Spread 1 cup of caramelized onions evenly on top of the cheese. Caramelized onions are best prepped ahead: slowly cook sliced onions in 1 tbs olive oil over medium-low heat about 25–35 minutes until deep brown and sweet.

Evenly distribute 4 oz sliced grilled chicken over the cheese. Use pre-cooked, well-seasoned chicken. If you prefer, toss chicken in 1–2 tbs BBQ or pesto before placing on pizza for extra flavor.

Arrange 3 oz sliced roasted red peppers across the pizza. If jarred, pat dry to avoid excess moisture. Roasted peppers add sweet, smoky notes and pair well with goat cheese or pesto accents.

Distribute 3 oz quartered artichoke hearts evenly. If using jarred artichokes, drain and pat dry; if using fresh roasted, ensure they are cooled and halved/quartered for even coverage.

Place 6 medium cooked, deveined shrimp spaced around the pizza. Shrimp should be pre-cooked and seasoned lightly (salt, pepper, lemon). Add them in the last 4–6 minutes of baking if you want to avoid overcooking.

Lay 2 oz thin slices of soppressata or spicy salami over the cheese. These will crisp slightly and render flavorful fat as the pizza bakes.

Do not bake with truffle oil. After pizza is baked and rested 1–2 minutes, drizzle 1/2 tsp truffle oil over the top for an aromatic finish. A little goes a long way.

For arugula, add 1 cup fresh leaves immediately after the pizza comes out of the oven so they wilt slightly but stay bright. For pesto, dot or lightly spread 2 tbs pesto over the finished pizza (either before or after baking — if before, expect some browning).

Toast 1 tbs pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant and golden, shaking frequently to prevent burning. Scatter them over the pizza after baking to retain crunch.

Bake the assembled pizza on the preheated stone or inverted baking sheet for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling. Baking time varies with oven and thickness of crust.

Remove pizza from oven. If you added prosciutto before baking and want it tender, proceed; if you prefer it tender and silky, add prosciutto now. Drizzle truffle oil if using, scatter fresh arugula, toasted pine nuts, and sprinkle grated Parmesan, sea salt and freshly ground black pepper to taste (about 1/4 tsp salt and 1/8 tsp pepper).

Let pizza rest 2 minutes, slice, and serve hot. Each premium topping quantity is intended as one topping option per single 12-inch pizza — choose one (or combine compatible two) depending on taste.

Prepared pizza dough (store-bought or homemade)

All-purpose flour (for dusting)

Olive oil (for brushing crust)

Tomato pizza sauce

Shredded mozzarella cheese

Prosciutto (thinly sliced)

Gorgonzola or blue cheese (crumbled)

Caramelized onions

Grilled chicken (sliced)

Roasted red peppers (sliced)

Artichoke hearts (quartered, jarred or roasted)

Shrimp (cooked, deveined, medium)

Soppressata or spicy salami (sliced)

Truffle oil (for finishing)

Fresh arugula

Pesto (basil or sundried tomato)

Pine nuts (toasted)

Sea salt

Freshly ground black pepper

Grated Parmesan

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy. In a large bowl, combine flour and salt. Make a well, pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Activate yeast and mix dough

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook 4–5 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Knead and rise

Punch dough down, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Form each into a ball, cover and rest 15–20 minutes to relax the gluten before shaping.

Divide and rest

While the dough rises, make the sauce. In a small saucepan, heat 1 tsp olive oil over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and black pepper. Simmer gently 10–12 minutes until slightly reduced and flavors meld. Taste and adjust seasoning; remove from heat and set aside.

Place a pizza stone in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Sprinkle cornmeal or semolina on a pizza peel or baking sheet to prevent sticking.

Preheat and prepare baking surface

On a lightly floured surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim. Transfer the shaped dough to the prepared peel or baking sheet dusted with cornmeal.

Shape dough

Spread about 1/2 cup tomato sauce evenly over the dough, leaving the rim uncovered. Sprinkle 1 cup shredded mozzarella and about 2 tablespoons grated parmesan over the sauce.

Add sauce and cheese

Choose any single topping or a combination as desired. For a single-topping pizza, distribute the chosen topping evenly over the cheese: pepperoni (about 20 slices), mushrooms (1/2 cup), red onion (1/4 cup), green pepper (1/4 cup), black olives (1/4 cup), cooked sausage (1/2 cup), or fresh basil (6 leaves added after baking). If using spicy finish, sprinkle red pepper flakes (1 tsp) over the assembled pizza before baking or after, to taste.

Each topping — portion and place

Lightly brush the exposed rim with olive oil to encourage browning.

Brush crust

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes on the stone (or 12–16 minutes on a baking sheet) until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven. If using fresh basil, scatter the leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve. Repeat assembly and baking for the second pizza or remaining dough.

all-purpose flour

warm water

active dry yeast

salt

olive oil

sugar

canned crushed tomatoes

garlic, minced

dried oregano

black pepper

mozzarella, shredded

parmesan, grated

pepperoni slices

sliced mushrooms

sliced red onion

sliced green bell pepper

black olives, sliced

cooked Italian sausage, crumbled

fresh basil leaves

red pepper flakes

olive oil for brushing

cornmeal or semolina (for baking surface)

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3 3/4 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, adding the remaining 1/4 cup flour only if dough is excessively sticky.

Mix dough

Knead by mixer 6–8 minutes on medium or by hand 8–10 minutes until dough is smooth, elastic and slightly tacky but not sticky.

Knead

Lightly oil a large bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.

First rise

Punch dough down gently, transfer to a lightly floured surface, and form into one ball sized for a single 15" pizza (this recipe yields one large 15" pie). Cover and rest 15–20 minutes to relax the gluten before shaping.

Make sauce while dough is rising: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt and black pepper. Stir to combine and bring to a gentle simmer.

Simmer and cool: Reduce heat to low and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on pizza.

Preheat oven and prepare peel/sheet: Place a pizza stone on the middle rack (if using) and preheat oven to 500°F (260°C) for at least 45 minutes. If you don't have a stone, preheat a rimmed baking sheet. Dust a pizza peel or an inverted baking sheet with the cornmeal or semolina to prevent sticking.

Shape dough: On a lightly floured surface, press or gently stretch the rested dough ball into a 15" round. Work from the center outward, leaving a slightly thicker 1/2"–3/4" edge for the crust. Lift and rotate the dough frequently to keep it evenly round.

Assemble pizza: Transfer shaped dough to the prepared cornmeal-dusted peel or inverted sheet. Brush the outer 1/2" crust lightly with 1 tablespoon olive oil. Spoon 1 to 1 1/4 cups of the cooled tomato sauce onto the center of the dough and spread evenly, leaving the border clear. Sprinkle 3 to 3 1/2 cups shredded mozzarella evenly over the sauce. Scatter pepperoni slices over the cheese (use about 30–40 slices to cover). Finish with 1/2 cup grated Parmesan and, if using, a light pinch of red pepper flakes.

Bake: Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, rotating once at the halfway point for even browning. Bake until the crust is golden and charred in spots and the cheese is bubbly and beginning to brown.

Rest and garnish: Remove pizza from oven and transfer to a cutting board. Let rest 3–5 minutes. Scatter fresh basil leaves over the top, if using. Slice into 10 slices and serve.

warm water (105–115°F / 40–46°C)

granulated sugar

fine sea salt

extra-virgin olive oil

canned crushed tomatoes (preferably San Marzano)

tomato paste

garlic cloves, minced

dried basil

granulated sugar (optional, to balance acidity)

whole milk mozzarella, shredded

grated Parmesan cheese

fresh basil leaves (optional)

red pepper flakes (optional)

cornmeal or fine semolina (for dusting)

all-purpose flour (for work surface)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), active dry yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.

Proof yeast

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with dough hook). Add small dustings of flour if sticky, but keep dough slightly tacky.

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1¼ hours, until doubled in size.

Punch down the dough and transfer to a lightly floured surface. For a 13" medium pizza (8 slices), shape the dough into a disc about 12–13 inches in diameter and roughly 1/4 inch thick, leaving a slightly thicker edge for the crust. If dough resists, let it rest 10 minutes, then continue.

Shape

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and optional sugar. Stir to combine and simmer gently for 10–12 minutes to thicken slightly. Remove from heat and let cool to room temperature.

Cook sauce

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C).

Preheat oven

Lightly dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking. If using a pan, brush the pan with 1 tablespoon olive oil and sprinkle with cornmeal.

Prepare pan

Transfer the shaped dough to the prepared peel or pan. Use your fingers to create a small crust edge. Spread an even layer of pizza sauce over the dough, leaving the crust bare (about 1/2 inch). Sprinkle 2½ cups of shredded mozzarella evenly over the sauce, then arrange pepperoni slices across the pizza. Scatter bell pepper, red onion, and black olives as desired. Finish with the remaining ½ cup mozzarella and the grated parmesan. Sprinkle optional crushed red pepper if using.

Top the pizza

If using a stone, quickly slide the pizza from the peel onto the preheated stone. Bake 8–10 minutes at 500°F (260°C), or until crust is golden and cheese is bubbling and slightly browned. If using a pan, bake 12–15 minutes at 475°F (245°C). Rotate once halfway through for even browning.

Bake

Remove pizza from oven and let rest on a rack for 2–3 minutes. Top with fresh basil leaves if using. Slice into 8 even slices and serve hot.

Finish

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 6–8 minutes or in a skillet over medium heat to crisp the crust.

crushed tomatoes (canned)

sugar (optional, to taste)

mozzarella cheese, shredded

parmesan cheese, grated

bell pepper, thinly sliced

red onion, thinly sliced

crushed red pepper (optional)

cornmeal or flour (for pan)

olive oil (for brushing)

In a small bowl combine warm water (0.5 cup) and sugar (0.5 tsp). Sprinkle the instant dry yeast (0.75 tsp) over the water and stir gently. Let sit 3–5 minutes until foamy. If it doesn’t foam, your yeast may be old—use fresh yeast or slightly warmer water and retry.

Activate yeast and combine

In a medium bowl whisk together 1.5 cups all-purpose flour and 0.5 tsp fine salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic. If dough is too sticky add up to 1–2 tablespoons additional flour, a little at a time.

Lightly oil a small bowl, place the dough ball inside, turn to coat, cover with plastic wrap or a kitchen towel, and let rise in a warm place until nearly doubled, about 45–60 minutes. For a quicker option, let rest 20–30 minutes — dough will be slightly less airy but workable.

While dough rises, combine 1/2 cup crushed tomatoes, 1 tsp tomato paste, 1 minced garlic clove, 1/4 tsp dried oregano, 1/4 tsp dried basil, 1/2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir until smooth and taste; adjust salt or herbs as desired. This makes a lightly seasoned pizza sauce — no cooking required for a quick pizza.

Prepare sauce

Place oven rack in the lower-middle position and preheat oven to 475°F (245°C) for at least 20 minutes so the oven and rack are hot. Lightly oil the 9-inch pizza pan or baking sheet and dust with 1 tsp cornmeal or semolina to prevent sticking.

Preheat oven and prepare pan

Punch down risen dough and turn it out onto a lightly floured surface. Using your fingers, press and stretch the dough into a roughly 9-inch circle about 1/4-inch thick. Alternatively, roll with a rolling pin, then transfer to the prepared pan and gently ease into a uniform circle with a slightly thicker rim for the crust.

Spread the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to create an even layer approximately 2–3 tablespoons of sauce total.

Sauce the crust

Distribute 4 oz fresh mozzarella evenly across the sauced dough. Sprinkle 1 tsp grated Parmesan over the top. If using, add red pepper flakes (1/8 tsp) for heat. Drizzle 1/2 tsp olive oil over the cheese to help browning.

Top with cheese and extras

Bake in the preheated 475°F (245°C) oven for 8–12 minutes, rotating the pan once halfway through, until crust is golden and cheese is bubbly and slightly browned. Exact time depends on oven and dough thickness—start checking at 8 minutes.

Remove pizza from oven and let rest on the pan for 2 minutes. Top with fresh basil leaves (4 leaves) if using. Slice into 4 equal slices and serve immediately.

If you have leftover dough, oil lightly, place in a sealed container, and refrigerate up to 48 hours or freeze for up to 1 month. Reheat slices briefly in a 400°F oven for best texture.

Each Premium Topping

Each Topping

Large 15" (10 Slice)

Medium 13" (8 Slice)

Small 9" (4 Slice)

Basic (cheese & Sauce)