Name: The Sinks 11" Combo Pie Recipe
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water (100–110°F / 38–43°C); 1 tsp instant dry yeast; 1 tsp sugar; 1 tsp fine sea salt; 1 tbs extra-virgin olive oil; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1 tsp black pepper; 1 tbs olive oil; 2 cups whole-milk shredded mozzarella; 0.5 cups fresh provolone, thinly sliced; 20 to taste pepperoni slices; 0.5 cups Italian sausage, cooked and crumbled; 0.25 cups green bell pepper, thinly sliced; 0.25 cups red onion, thinly sliced; 0.25 cups mushrooms, sliced; 2 tbs black olives, sliced; 1 tbs cornmeal or semolina (for dusting); 4 to taste fresh basil leaves (optional); 1 tsp red pepper flakes (optional); 1 tsp olive oil for brushing crust

Method

Dough

Mix and Activate Yeast

In a large mixing bowl, combine warm water, sugar and instant yeast. Stir briefly and let sit 5–7 minutes until foamy. If mixture does not foam, yeast may be inactive — start again with fresh yeast.

Add flour, salt and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for 6–8 minutes until the dough is smooth and elastic. Alternatively, knead on low speed in a stand mixer with a dough hook for 5–6 minutes.

Shape dough into a ball. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

After rising, gently punch down the dough and turn it out onto a floured surface. Give it a brief knead and shape into an 11-inch round disk. Let rest 10 minutes to relax the gluten before stretching.

Tomato Sauce

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

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, salt and black pepper. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assembly & Toppings

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a pizza pan, place the pan in the oven to warm or lightly dust with cornmeal/semolina.

Lightly dust a pizza peel or work surface with cornmeal. Stretch or roll the dough into an 11-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the peel or pan.

Brush the crust edge lightly with 1 teaspoon olive oil to promote browning.

Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border around the edge.

Sprinkle 1 1/2 cups of shredded mozzarella evenly over the sauce. Distribute 1/2 cup sliced provolone (or thin slices) over the mozzarella for added flavor and creaminess.

Arrange pepperoni slices evenly across the surface (about 20 slices). Scatter the cooked, crumbled Italian sausage evenly.

Evenly distribute sliced green bell pepper, red onion, mushrooms and black olives over the meats and cheese. The objective is a balanced layer so the pie bakes evenly.

Bake & Finish

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if your oven heats unevenly, until the crust is golden and cheese is bubbly and slightly browned.

Remove the pizza from the oven and let rest on a cutting board 2–3 minutes. Sprinkle optional fresh basil leaves and red pepper flakes if desired. Let cool 1–2 minutes more, then cut into 8 slices.

Serve immediately. Store any leftovers wrapped in foil or in an airtight container in the refrigerator for up to 3 days.