Name: The Sinks Combo Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1.25 cups Warm water; 2 tsp Active dry yeast; 2 tbs Olive oil; 1 tsp Sugar; 1 tsp Salt; 1.5 cups Canned crushed tomatoes; 2 tbs Tomato paste; 1 tbs Olive oil; 2 tsp Garlic (minced); 1 tsp Dried oregano; 0.5 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 tsp Sugar (optional); 3 cups Mozzarella cheese (shredded); 0.75 cups Pepperoni (sliced); 1 cups Italian sausage (cooked, crumbled); 0.5 cups Green bell pepper (thinly sliced); 0.5 cups Red onion (thinly sliced); 0.75 cups Mushrooms (sliced); 0.25 cups Black olives (sliced); 2 tbs Grated Parmesan; 1 tsp Crushed red pepper flakes; 6 leaves Fresh basil (optional, chiffonade); 1 tbs Olive oil (for brushing); 1 tbs Cornmeal or semolina (for dusting)

Method

Dough

Proof yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle active dry yeast over the surface and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Shape dough into a ball. Lightly oil a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–90 minutes.

After rising, punch down dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large 14–16 inch). Let rest 10 minutes before shaping.

Sauce

While dough rises, 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, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or herbs. Remove from heat and let cool to room temperature.

Toppings (Combo)

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while preheating. If using a baking sheet, lightly oil or dust with cornmeal.

If using raw Italian sausage, cook first: heat a skillet over medium, add sausage and cook, breaking up with a spoon, until no longer pink and browned, 6–8 minutes. Drain excess fat and cool slightly. (If using pre-cooked sausage, skip.)

On a lightly floured surface or parchment, stretch or roll one portion of dough into a roughly 12-inch circle, leaving a slightly thicker edge for the crust. Transfer dough to a pizza peel dusted with cornmeal or to a parchment-lined baking sheet.

Brush the dough edge lightly with 1 teaspoon of olive oil. Spread about 3/4 cup of the sauce evenly over the pizza, leaving the outer 1/2–1 inch free for the crust.

Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Distribute toppings evenly: about 6–8 tbsp pepperoni slices, 1/2 cup cooked crumbled sausage, half of the sliced mushrooms, half of the sliced green pepper, half of the red onion, and half of the black olives. Finish with a sprinkle of 1 tablespoon grated Parmesan and 1/2 teaspoon crushed red pepper flakes.

Bake on the preheated stone or in the oven for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and starting to brown. If baking two pizzas, bake one at a time for best heat.

Remove pizza from oven and let rest 2–3 minutes. Add fresh basil leaves if using. Slice and serve. Repeat assembly and baking for the second dough portion with remaining ingredients.

Finishing

After both pizzas are baked, brush the crust edges lightly with the remaining olive oil for shine and sprinkle with remaining Parmesan. Serve hot with extra crushed red pepper and grated Parmesan at the table.