PIZZA SUPREME! PEPPERONI AND SAUSAGE! ❤ (Made from scratch)

Ingredients

• 2.5 cups All-Purpose Flour (sifted, for dough)
• 2 teaspoons Granulated Sugar
• 2.25 teaspoons Instant Dry Yeast (can substitute active dry yeast (double amount))
• 1 teaspoon Salt
• 0.5 teaspoon Dried Basil (for dough)
• 0.5 teaspoon Garlic Powder (for dough)
• 2 tablespoons Extra Virgin Olive Oil (for dough)
• 1.33 cups Warm Water (about 100°F, for dough)
• 0.33 cups Water (for sauce)
• 6 oz Tomato Paste (small can)
• 0.5 teaspoon Salt (for sauce)
• 0.5 teaspoon Garlic Powder (for sauce)
• 0.5 teaspoon Onion Powder (for sauce)
• 0.5 teaspoon Dried Oregano (for sauce)
• 0.5 teaspoon Dried Basil (for sauce)
• 1 tablespoon Parmesan Romano Cheese (grated, added to sauce)
• 8 oz Fresh Mozzarella Cheese (shredded)
• 1 pound Sweet Italian Sausage (removed from casing, crumbled)
• 0.5 teaspoon Fennel Seed (crushed, for sausage seasoning)
• 0.25 teaspoon Dried Basil (for sausage seasoning)
• 0.25 teaspoon Onion Powder (for sausage seasoning)
• 0.25 teaspoon Black Pepper (ground, for sausage seasoning)
• 0.5 Green Bell Pepper (sliced)
• 2 Jalapeño Pepper (sliced, optional heat)
• 0.25 Red Onion (thinly sliced)
• 4 oz Mushrooms (sliced)
• 0.25 cup Black Olives (sliced)
• 0.25 cup Pepperoni (sliced)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 2½ cups all‑purpose flour, 2 tsp sugar, 2¼ tsp instant dry yeast, 1 tsp salt, ½ tsp dried basil, and ½ tsp garlic powder.

   Time: PT5M

2. Add Oil and Warm Water

   Stir in 2 tbsp extra‑virgin olive oil and 1⅓ cups warm water (about 100°F). Mix until a shaggy dough forms.

   Time: PT3M

3. Knead the Dough

   Gradually add the remaining flour, kneading by hand until the dough pulls away from the bowl walls and is smooth, about 7 minutes. If sticky, add flour a teaspoon at a time.

   Time: PT7M

4. First Rise

   Lightly oil the bowl, place the dough back in, cover with a slightly damp kitchen towel, and let rise in a warm, draft‑free spot for 30 minutes, or until doubled in size.

   Time: PT30M

5. Prepare the Sauce

   In a saucepan, whisk together ⅓ cup water, one small can (6 oz) tomato paste, ½ tsp each of salt, garlic powder, onion powder, dried oregano, and dried basil. Add 1 tbsp grated Parmesan Romano.

   Time: PT5M

6. Simmer the Sauce

   Cook the sauce over medium heat, stirring constantly, for about 1 minute until it begins to bubble and the cheese melts.

   Time: PT1M

   Temperature: medium

7. Season and Brown the Sausage

   In a skillet, crumble 1 lb sweet Italian sausage. Add ½ tsp crushed fennel seed, ¼ tsp dried basil, ¼ tsp onion powder, a pinch of salt, pepper, and a pinch of black pepper. Cook, breaking up the meat, until browned and no longer pink, about 7 minutes.

   Time: PT7M

   Temperature: medium‑high

8. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 525°F (or 475°F if using a baking sheet).

   Time: PT15M

   Temperature: 525°F

9. Shape and Dock the Dough

   Place a sheet of parchment paper on a clean surface. Dump the risen dough onto it, stretch with clean hands from the center outward, leaving a slightly thicker edge. Use a fork to poke holes across the surface to prevent bubbles.

   Time: PT8M

10. Assemble the Pizza

    Spread a thin layer of the prepared sauce over the dough, leaving the edge bare. Sprinkle the shredded mozzarella evenly. Top with sliced green bell pepper, jalapeño rings, red onion, mushrooms, black olives, crumbled sausage, and a few pepperoni slices. Finish with a light drizzle of olive oil if desired.

    Time: PT7M

11. Bake the Pizza

    Slide the parchment‑paper‑covered pizza onto the hot stone (or baking sheet) and bake for 10 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

    Time: PT10M

    Temperature: 525°F

12. Rest, Slice, and Serve

    Remove the pizza from the oven, let it rest on the stone for 3 minutes, then slice into eight wedges using a pizza cutter. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g