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

A flavorful homemade supreme pizza with a soft, herby crust, rich pizza sauce, and fully seasoned toppings. Everything is made from scratch: the dough, the sauce, and the sausage mixture. This pizza bakes beautifully in a very hot oven, especially when using a pizza stone.

Ingredients

Pizza Dough

• 2 ½ cups all-purpose flour (start with 1 ½ cups, add the rest as needed)

• 2 tsp sugar

• 2 ¼ tsp instant dry yeast

• 1 tsp salt

• ½ tsp dried basil

• ½ tsp garlic powder

• 2 tbsp extra virgin olive oil

• 1 to 1 ⅓ cups warm water (about 100°F / like a warm baby bottle)

Pizza Sauce

• 1 small can tomato paste

• ⅓ cup water

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried oregano

• ½ tsp dried basil

• 1 tbsp Parmesan (or Parmesan–Romano–Asiago blend)

Sausage Topping

• 1 lb sweet Italian sausage

• ½ tsp fennel seeds, lightly crushed

• Pinch dried basil

• Pinch onion powder

• Pinch black pepper

• Small pinch salt

Pizza Toppings

• Fresh mozzarella, grated (1 whole block)

• Green bell pepper, sliced

• Fresh jalapeño rings

• Red onion, sliced

• Mushrooms, sliced

• Black olives

• Pepperoni slices

Instructions

1. Make the Dough

1. In a large bowl, combine 1 ½ cups flour, sugar, yeast, salt, dried basil, and garlic powder.

2. Add olive oil and 1 cup warm water. Mix well.

3. Gradually add the remaining flour until the dough comes together and is no longer sticky.

4. Lightly knead by hand just until smooth—do not overwork.

5. Oil the bowl, place the dough inside, turn once to coat, and cover with a slightly damp towel.

6. Let rise for 30 minutes in a warm, draft-free place until doubled in size.

2. Make the Sauce

1. In a small pan, whisk together tomato paste and ⅓ cup water.

2. Add salt, garlic powder, onion powder, oregano, basil, and Parmesan.

3. Cook over medium heat until bubbly, about 1 minute.

4. Remove from heat and set aside.

3. Prepare the Sausage

1. Cook Italian sausage in a skillet.

2. Add crushed fennel, basil, onion powder, pepper, and a pinch of salt.

3. Cook until no longer pink, then set aside.

4. Shape the Pizza

1. Preheat oven:

   • With pizza stone: 525°F

   • With regular pizza pan: 475°F

2. Place dough on parchment paper and press outward from the center using clean hands.

3. Shape a raised ridge around the edge for the crust.

4. Poke holes with a fork to prevent bubbles.

5. Assemble the Pizza

1. Spread a thin, even layer of sauce.

2. Add the grated mozzarella cheese.

3. Add toppings over the cheese to prevent sogginess:

   • Bell peppers

   • Jalapeño rings

   • Red onion

   • Mushrooms

   • Sausage

   • Black olives

   • Pepperoni (lightly, to avoid trapping moisture)

6. Bake

1. Slide the parchment and pizza onto the hot stone or baking pan.

2. Bake for 10 minutes, or until crust is golden and cheese is bubbly.

3. Remove, slide off parchment, and rest 2–3 minutes before slicing.

4. Cut into 8 slices and enjoy!

Notes

• Warm water temperature is crucial: too cold = no rise, too hot = kills yeast.

• Mushrooms should always go on top, never under the cheese.

• Season the dough, sauce, and sausage well—this is what gives the pizza rich flavor.

• Fresh mozzarella melts better and tastes superior to pre-shredded.

Serving Suggestions

Serve with:

• A simple Caesar salad

• Garlic knots

• Ranch or marinara for dipping