Supreme Pizza

1. 1
   prep · ~5 min

   Bloom the yeast.

   1.Pour warm water (110°F) into a measuring cup.

   2.Stir in sugar and active dry yeast. Let sit for 5 minutes until foamy and aromatic.

   TIPWater should feel like a warm bath, not hot. Anything above 130°F kills the yeast.
2. 2
   mix · ~8 min

   Make the pizza dough.

   1.Combine flour and salt in the bowl of a stand mixer fitted with the dough hook.

   2.Pour in the yeast mixture and 2 tablespoons olive oil.

   3.Mix on low speed until a shaggy ball forms, then increase to medium speed and knead for 5 minutes.

   4.Shape dough into a smooth ball — it should be slightly tacky but not sticky.

   TIPIf dough is too dry, add water a teaspoon at a time. Too sticky, add a sprinkle of flour.
3. 3
   rest · ~120 min

   Let the dough rise.

   1.Coat a clean large bowl lightly with olive oil.

   2.Place the dough ball in the bowl and turn to coat.

   3.Cover with a damp kitchen towel or plastic wrap.

   4.Let rise in a warm spot until doubled in size, about 90 minutes to 2 hours.
4. 4
   prep · ~8 min

   Brown the Italian sausage.

   Cook the bulk Italian sausage in a skillet over medium heat, breaking it into small crumbles with a wooden spoon. Cook until no longer pink and lightly browned. Transfer to a paper towel-lined plate to drain.

   TIPDon't overcrowd the pan. Brown in batches if needed so the sausage caramelizes rather than steams.
5. 5
   prep · ~2 min

   Make the quick pizza sauce.

   Crush the whole canned tomatoes by hand into a bowl. Stir in minced garlic, dried oregano, and a small pinch of salt. Set aside — no cooking needed, it will cook on the pizza.

   TIPCrushing by hand gives a rustic texture. Drain some liquid first if you prefer a thicker sauce.
6. 6
   prep · ~30 min

   Preheat the oven and prepare the dough.

   1.Preheat oven to 500°F with the pizza stone inside for at least 30 minutes.

   2.Punch down the risen dough and divide in half — this recipe makes two 12-inch supreme pizzas.

   3.Shape and stretch each half into a 12-inch round on a lightly floured piece of parchment paper.

   TIPLet the dough rest for about 10 minutes if it keeps springing back. Gluten needs to relax.
7. 7
   assemble · ~4 min

   Top the pizza.

   1.Spread half the sauce over each dough round, leaving a ½-inch border for the crust.

   2.Scatter half the shredded mozzarella evenly.

   3.Distribute pepperoni slices, crumbled sausage, bell pepper rings, sliced onion, mushrooms, and black olives evenly over the cheese.
8. 8
   bake · ~15 min

   Bake until bubbly and golden.

   Use the pizza peel to slide the pizza (on the parchment) directly onto the hot pizza stone. Bake for 12–15 minutes until the crust is golden brown and the cheese is bubbling and beginning to brown in spots.

   TIPRotate the pizza once halfway through for even browning, especially in home ovens with hot spots.
9. 9
   rest · ~3 min

   Rest briefly before slicing.

   Slide the baked pizza onto a cutting board. Let it rest for 3 minutes so the cheese sets slightly and doesn't slide off when you cut. Slice into 8 wedges and serve.

   TIPA large chef's knife or a pizza wheel both work. Press down firmly — don't saw — for clean cuts.

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