📝 About This Recipe
This isn't just a pizza; it's a maximalist masterpiece that perfectly balances savory meats, vibrant vegetables, and gooey cheese. Born from the American 'fast food' tradition of more-is-more, our Supreme Pizza features a cold-fermented crust that provides a crisp, airy foundation for a symphony of toppings. Every bite offers a complex profile of salty pepperoni, earthy mushrooms, and the bright crunch of bell peppers, making it the definitive choice for a legendary pizza night.
🥗 Ingredients
The Perfect Dough
- 300 grams Bread Flour (High protein for a better chew)
- 200 ml Warm Water (Approximately 105°F)
- 1 teaspoon Instant Yeast
- 1 tablespoon Olive Oil (Extra virgin)
- 1 teaspoon Honey (To help with browning)
Zesty Pizza Sauce
- 1 cup Crushed Tomatoes (San Marzano style preferred)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
The Supreme Toppings
- 2 cups Low-Moisture Mozzarella (Freshly shredded)
- 1/2 cup Italian Sausage (Mild or hot, browned and crumbled)
- 15-20 slices Pepperoni (Thinly sliced)
- 1/4 cup Green Bell Pepper (Thinly sliced rings or strips)
- 1/4 cup Red Onion (Thinly sliced)
- 2 tablespoons Black Olives (Sliced)
- 1/2 cup Cremini Mushrooms (Thinly sliced)
- 2 tablespoons Parmesan Cheese (Grated for finishing)
👨🍳 Instructions
-
1
In a large bowl, whisk together the bread flour, yeast, and a pinch of salt. Add the warm water, olive oil, and honey, stirring until a shaggy dough forms.
-
2
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours (or ideally, 24 hours in the fridge for maximum flavor).
-
3
Preheat your oven to its highest setting (usually 500°F/260°C). If using a pizza stone or steel, place it on the middle rack at least 45 minutes before baking.
-
4
Prepare the sauce by mixing the crushed tomatoes, oregano, and garlic powder in a small bowl. No cooking is required; the sauce will cook perfectly in the oven.
-
5
In a small skillet, brown the Italian sausage over medium heat until fully cooked. Drain the excess fat on a paper towel and set aside.
-
6
Gently punch down the risen dough and transfer it to a piece of parchment paper or a floured pizza peel. Stretch the dough into a 14-inch circle, leaving the edges slightly thicker for a crust.
-
7
Spread a thin, even layer of the tomato sauce over the dough, leaving about an inch of space around the perimeter.
-
8
Sprinkle half of the mozzarella cheese over the sauce. This helps 'glue' the toppings to the pizza.
-
9
Distribute the browned sausage, pepperoni, mushrooms, onions, bell peppers, and olives evenly across the pizza.
-
10
Top with the remaining mozzarella cheese and a light dusting of grated Parmesan.
-
11
Slide the pizza (with parchment or from the peel) onto the hot stone or steel. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly charred in spots.
-
12
Carefully remove the pizza from the oven and let it rest for 3-5 minutes. This allows the cheese to set so the toppings don't slide off when sliced.
💡 Chef's Tips
Always shred your own cheese; pre-shredded bags contain potato starch that prevents a perfect melt. If your vegetables are very watery, sauté the mushrooms and peppers for 2 minutes before adding them to the pizza to prevent a soggy crust. For a professional finish, brush the crust edges with a little garlic butter immediately after taking it out of the oven. If you don't have a pizza stone, use the back of a preheated heavy baking sheet for a crispier bottom. Use a pizza cutter or a large chef's knife to slice in quick, decisive motions to keep the toppings intact.
🍽️ Serving Suggestions
Serve with a side of creamy garlic dipping sauce or spicy ranch. Pair with a crisp Caesar salad to cut through the richness of the meats and cheese. An ice-cold Italian lager or a robust root beer complements the savory spices perfectly. Offer red pepper flakes and extra dried oregano on the side for guests who want an extra kick.