16" Rosie’s Delight Recipe
Sausage • Pepperoni • Onion • Mushroom • Green Pepper
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Ingredients
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Dough
Sauce
Toppings / Assembly
Method
Dough
Make dough
In a large mixing bowl whisk together 6 cups flour, 2 tsp instant yeast, 2 tsp salt and 1 tbsp sugar. Make a well and add 1 1/2 cups warm water (about 105–115°F/40–46°C) and 2 tbsp olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use stand mixer with dough hook on low for 6–7 minutes). If dough is sticky, add flour 1 tbsp at a time. The dough should be slightly tacky but not sticky.
First rise
Lightly oil a large bowl, place dough inside, cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.
Portion dough
After rise, punch dough down and divide into two equal balls for two 16" pizzas (about 20–22 oz each). Let dough balls rest, covered, for 20–30 minutes to relax the gluten before shaping.
Sauce
Make sauce
While dough rises, heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 2 cups crushed tomatoes and 2 tbsp tomato paste, stir to combine. Season with 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Simmer gently for 10–12 minutes until slightly thickened. Remove from heat and cool to room temperature.
Toppings / Assembly
Prepare vegetables
Slice 1 medium onion into thin half-moons, slice 8 oz mushrooms and cut 1 large green bell pepper into thin strips. Toss vegetables with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Option A: Roast: Spread on a baking sheet and roast at 425°F (220°C) for 8–10 minutes until slightly caramelized. Option B: Sauté: Heat a skillet and cook vegetables for 5–7 minutes until softened. Let cool slightly before assembling.
Preheat oven and prepare peels/pans
Place a pizza stone on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes, or preheat a baking sheet if you don't have a stone. Dust a pizza peel or the back of a baking sheet with 1–2 tbsp cornmeal or semolina.
Shape dough
On a lightly floured surface, gently press and stretch one dough ball into a 16" round, leaving a slightly thicker 1/2–3/4" rim for the crust. Work from the center outward and avoid overworking. Transfer the shaped dough to the cornmeal-dusted peel or sheet.
Assemble pizza
Spread about 1 cup of the prepared sauce evenly over the dough, leaving the rim. Sprinkle 2 1/2 cups shredded mozzarella over the sauce. Distribute half of the cooked sausage (about 6 oz), half of the pepperoni slices (3 oz), half of the sliced onion, half of the mushrooms and half of the green pepper evenly across the pie. Sprinkle 1/4 cup grated Parmesan and a pinch of red pepper flakes if using.
Bake
Slide the pizza onto the preheated stone or place the sheet in the oven. Bake at 500–550°F (260–290°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and lightly browned.