Prime Minister Pizza Recipe

Activate the yeast: In a small bowl combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix the dough: In a large bowl whisk together flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead: Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise: Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot about 1–1.5 hours, until doubled in size.

Shape and rest: Punch dough down and divide if making two smaller pizzas (recipe yields one large 12–14" pizza or two 10" pizzas). Let rest 10–15 minutes before stretching.

Cook aromatics: In a small saucepan heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, do not brown.

Simmer sauce: Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, red pepper flakes (if using) and optional 1/2 teaspoon sugar. Stir, bring to a gentle simmer and reduce heat. Simmer 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Prepare meats and vegetables: If sausage is raw, cook in a skillet over medium heat until browned and cooked through; drain excess fat and crumble. Slice roasted red peppers, bell pepper and red onion into thin strips. Halve olives. Tear or slice basil leaves and set aside.

Preheat oven and baking surface: Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use it and preheat similarly.

Stretch dough: On a lightly floured surface dusted with cornmeal/semolina, stretch or roll dough to desired size (12–14" for one large). Create a slightly thicker rim by leaving edges thicker and pressing inward slightly.

Assemble pizza: Transfer stretched dough to a pizza peel or a piece of parchment (dusted with cornmeal). Brush rim lightly with olive oil. Spread 3/4–1 cup of the prepared tomato sauce evenly over the dough, leaving a 3/4" rim. Sprinkle about 2 cups shredded mozzarella evenly, then arrange provolone slices. Distribute pepperoni slices evenly, sprinkle crumbled sausage, roasted red peppers, bell pepper, red onion and olives. Finish with remaining 1 cup mozzarella in any sparse areas and sprinkle grated Parmesan/Pecorino over top.

Bake: Slide pizza (on peel or transfer parchment onto preheated stone/sheet) into the oven. Bake at 500°F (260°C) for 8–12 minutes, until crust is golden and blistered and cheese is bubbling. Baking time varies by oven and thickness of dough—watch closely.

Finish and garnish: Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 tablespoon olive oil and sprinkle crushed red pepper flakes to taste. Let rest 2–3 minutes, then slice.

Serve: Cut the pizza into 8 slices for a large pizza (or 6–8 depending on size). Serve hot with extra grated Parmesan and red pepper flakes on the side.

Storage: Store leftover pizza in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 6–8 minutes or in a skillet to retain crust crispness.