Works Recipe

Preheat and prepare dough

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the flour. Stretch or roll the pizza dough to a 12-inch round (or preferred size and thickness). Transfer the stretched dough to a parchment-lined pizza peel or an oiled baking sheet. Brush the surface of the dough lightly with olive oil, leaving a 1/2-inch rim for crust.

Sauce and cheese layer

Spread the pizza sauce evenly over the oiled dough, keeping the 1/2-inch rim clear. Sprinkle 1 3/4 cups of the shredded mozzarella evenly over the sauce. Reserve 1/4 cup mozzarella and the grated parmesan for topping after meats and vegetables are arranged.

Prepare meats (if not pre-cooked)

If your sausage and meatballs are raw, cook them first: brown Italian sausage in a skillet over medium heat, breaking it into crumbles, until fully cooked (about 6–8 minutes); cook meatballs according to size until no longer pink inside and slice. If using pre-cooked meats, ensure they are warmed or at room temperature. Distribute the pepperoni slices evenly over the cheese layer. Scatter the crumbled sausage, diced ham, and sliced meatballs across the pizza, spacing toppings to cover most of the surface but avoid piling them too high in any one spot.

Prepare and add vegetables

If desired, quickly sauté mushrooms, onions, and peppers in a tablespoon of olive oil over medium heat for 2–3 minutes to remove excess moisture and soften slightly; this step prevents sogginess (optional). Evenly distribute the mushrooms, sliced onions, bell pepper strips, and black olive slices over the meats. Sprinkle the reserved 1/4 cup mozzarella and the grated parmesan on top to help bind the toppings.

Sprinkle dried oregano, crushed red pepper flakes, salt, and black pepper evenly over the assembled pizza. Gently press toppings so they make contact with cheese. Slide the pizza (on parchment or peel) onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and cheese is bubbly and slightly browned. Rotate halfway through baking for even color if your oven runs hot.

Remove the pizza from the oven and allow it to rest for 2–3 minutes. Slice into 8 pieces and serve hot.