14" Combo Pie Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and yeast. Let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, combine the flour and salt. Add the foamy yeast mixture and olive oil. Mix 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 on low for 6–8 minutes).

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape crust

Punch down the dough, transfer to a floured surface, and stretch or roll into a 14-inch round. Transfer to a pizza peel or sheet pan dusted with cornmeal or lightly oiled if baking on a pan.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes and tomato paste; stir to combine.

Stir in dried oregano, dried basil, salt, black pepper, and sugar (if using). Simmer gently for 10–12 minutes to meld flavors and slightly thicken. Remove from heat and let cool slightly.

Taste and adjust seasoning. The sauce should be slightly tangy and not watery—if too thin, simmer 2–3 minutes longer.

Preheat oven

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a sheet pan, preheat oven to 475–500°F depending on your oven's heat.

Brush the shaped 14-inch crust lightly with 1 tablespoon olive oil, especially the outer rim, to encourage browning.

Evenly spread about 1 to 1 1/4 cups of the prepared sauce over the dough, leaving a 3/4-inch border for the crust.

Scatter 2 cups of shredded mozzarella evenly over the sauce. Add the provolone (about 1 cup) distributed evenly.

Distribute the toppings: arrange pepperoni slices to cover roughly half the pie or evenly across the pie (about 40 slices), sprinkle the cooked crumbled sausage evenly (about 8 oz), then distribute the sliced mushrooms, bell pepper, and red onion across the surface in an even layer.

Finish with the remaining 1 cup of mozzarella in spots or evenly, and sprinkle the grated Parmesan over the top. Lightly dust with 1/2 teaspoon dried oregano and red pepper flakes if using.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake 10–12 minutes on the stone, or 12–16 minutes on a sheet pan, until the crust is golden and cheese is bubbly and beginning to brown.

If you want a slightly crisper top, switch the oven to broil for 1–2 minutes watching closely to avoid burning.

Remove the pizza from the oven and let rest 3–5 minutes before slicing. Brush the crust lightly with a little extra olive oil if desired and sprinkle with a pinch more dried oregano.