Combo Pizza Recipe

1. Activate yeast and mix

Warm the water to about 105–115°F (40–46°C). In a small bowl, sprinkle the active dry yeast and sugar over the warm water and let sit 5–10 minutes until foamy.

2. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 3/4 cups of the flour and the salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed (or stir by hand) until a shaggy dough forms. If dough is very sticky, add the remaining 1/4 cup flour a little at a time.

3. Knead the dough on medium speed 6–8 minutes (or by hand on a floured surface 8–10 minutes) until smooth and elastic. The dough should be slightly tacky but not sticky.

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

5. Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes before shaping.

6. While dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

7. Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer, then reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

8. Preheat the oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If you have a convection setting, use it for a crisper crust.

9. On a lightly floured surface, roll or stretch each dough portion into a 12-inch round. Transfer to a parchment-lined pizza peel or baking sheet if not using a stone.

10. Brush the outer 1/2-inch of the crust lightly with 1/2 tablespoon olive oil to help browning.

11. Spread about 3/4 cup of the sauce evenly over each dough round, leaving the oiled rim clear.

12. Evenly distribute 1 1/2 cups shredded mozzarella over each pizza.

13. Top each pizza with a combination of toppings to create the classic 'combo' layout: scatter cooked crumbled Italian sausage and pepperoni slices across the surface, then add sliced mushrooms, green bell pepper, red onion, and black olives. Aim for even coverage but avoid overloading so the crust bakes through. Use roughly: 1/2 cup sausage, 20 pepperoni slices, 1/4 cup mushrooms, 1/4 cup bell pepper, 2 tbsp red onion, 2 tbsp olives per pizza.

14. Sprinkle 1 tablespoon grated Parmesan and about 1/2 teaspoon red pepper flakes per pizza (adjust to taste).

15. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.

16. Remove pizza from oven. Let rest 2–3 minutes, then garnish with fresh basil leaves if using. Slice and serve.