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

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Granulated Sugar: Honey (reduce amount)
• Instead of Instant Dry Yeast: Fresh yeast
• Instead of Dried Basil: Fresh basil (increase amount)
• Instead of Garlic Powder: Fresh minced garlic (1/8 tsp)
• Instead of Extra Virgin Olive Oil: Vegetable oil
• Instead of Tomato Paste: Crushed tomatoes (use 1 cup)
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Granulated onion
• Instead of Dried Oregano: Fresh oregano (1 tsp)
• Instead of Dried Basil: Fresh basil
• Instead of Parmesan Romano Cheese: Parmesan
• Instead of Fresh Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Sweet Italian Sausage: Spicy Italian sausage, Chicken sausage
• Instead of Fennel Seed: Anise seed (smaller amount)
• Instead of Dried Basil: Fresh basil
• Instead of Onion Powder: Granulated onion
• Instead of Green Bell Pepper: Yellow bell pepper
• Instead of Jalapeño Pepper: Fresh chili flakes
• Instead of Red Onion: White onion
• Instead of Mushrooms: Portobello slices
• Instead of Black Olives: Green olives
• Instead of Pepperoni: Salami

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Kitchen Towel or Plastic Wrap
• Oven
• Pizza Stone
• Parchment Paper
• Pizza Peel or Flat Baking Sheet
• Saucepan
• Skillet
• Knife
• Cutting Board
• Pizza Cutter or Sharp Knife
• Fork

Critical Steps — Do Not Skip

• Knead the dough until smooth but not over‑worked.
• First rise – dough must double in size.
• Preheat the pizza stone to 525°F for a crisp crust.
• Dock the dough with a fork to prevent bubbles.
• Bake at high heat for the correct time to achieve a golden crust.

Chef Tips from the Video

• Use parchment paper to transfer the pizza easily; it prevents sticking and protects the stone.
• For extra flavor, brush the crust edge with a little olive oil before baking.
• Let the pizza rest a few minutes after baking; this prevents the cheese from sliding off when sliced.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat directly in the oven.

Room temperature: Do not leave pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead and refrigerated; bring to room temperature before shaping.
• Sauce can be made a day ahead and stored in the fridge.
• Pre‑bake the crust for 5 minutes before adding toppings for an extra‑crisp base.

Frequently Asked Questions