Four Star Recipe

Mix and activate

In a large bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy.

Add olive oil, salt and about 2 cups of the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms. Gradually add remaining flour, 1/4 cup at a time, until the dough pulls away from the bowl and is slightly sticky but workable (about 3 cups total).

Turn dough onto a lightly floured surface and knead 6–8 minutes by hand (or 4–6 minutes in a stand mixer) until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–90 minutes.

While dough rises, make the sauce. Mince the garlic. In a small saucepan, heat 1 tsp olive oil over medium. Add garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt and black pepper. Stir to combine and bring to a gentle simmer. Simmer 10–12 minutes, stirring occasionally, until slightly reduced and flavorful. Taste and adjust salt/pepper. Remove from heat and let cool to room temperature.

Prepare toppings while dough is rising and sauce is simmering. Slice mushrooms and green pepper into thin slices if not already. Set aside.

Cook sausage

In a small skillet, heat 1 tsp olive oil over medium-high. Add Italian sausage (removed from casings, broken into small pieces) and cook, stirring, until browned and cooked through, about 6–8 minutes. Drain any excess fat on paper towels and set aside.

In the same skillet, if desired, quickly sauté mushrooms and green pepper with 1/4 tsp salt and 1/8 tsp black pepper for 2–3 minutes just to soften and concentrate flavors. Remove from heat and drain any excess moisture.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack to preheat at the same time. If using a baking sheet, lightly oil it and dust with cornmeal/semolina.

Punch down the risen dough and turn onto a lightly floured surface. Divide dough in half for two medium pizzas or keep whole for one large pizza. For one large (serves 3–4) proceed with whole dough. Let rest 5 minutes if it resists stretching.

Using hands or a rolling pin, stretch/roll dough into a 12–14 inch round (for whole dough) on a piece of parchment or floured peel. Transfer to a cornmeal-dusted baking sheet or parchment-lined peel for a stone.

Brush the crust edge lightly with 1 tsp olive oil. Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2–3/4 inch border.

Sprinkle 1 3/4 cups of shredded mozzarella evenly over the sauce. Distribute cooked Italian sausage in small clusters across the pizza. Arrange pepperoni slices evenly on top. Scatter sautéed mushrooms and green pepper slices across the pizza. Finish with remaining mozzarella (if desired) and sprinkle Parmesan over the top.

Slide the pizza (on parchment or peel) onto the preheated stone or place the baking sheet in the oven. Bake 9–12 minutes at 500°F, rotating once halfway through, until crust is golden and cheese is bubbling and beginning to brown.

If making two smaller pizzas, reduce bake time to 8–10 minutes and monitor for doneness.

Remove pizza from oven and let rest 2–3 minutes. Brush crust edges with a little additional olive oil if desired. Slice and serve hot.

Serve the pizza immediately. Leftovers can be stored in an airtight container in the refrigerator up to 3 days and reheated in a 400°F oven until warmed and crisp.