Supreme Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g bread flour (or strong white flour)</li><li class="ingredients-single-item">325ml lukewarm water</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">15ml olive oil, plus extra for coating</li><li class="ingredients-single-item">10g sugar</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">400g canned whole peeled tomatoes</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">250g low-moisture mozzarella cheese, shredded</li><li class="ingredients-single-item">50g pepperoni slices</li><li class="ingredients-single-item">75g Italian sausage, cooked and crumbled</li><li class="ingredients-single-item">1 green bell pepper, thinly sliced</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">100g mushrooms, sliced</li><li class="ingredients-single-item">30g black olives, sliced</li><li class="ingredients-single-item">2 tbsp cornmeal (for dusting the pizza peel)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel (wooden or metal)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pizza dough. In a large bowl, combine the bread flour and salt. In a separate small bowl, mix the lukewarm water (around 35-38°C) with the sugar until dissolved, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy – this ensures your yeast is active and will give your dough a proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast mixture along with the olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently – this indicates proper gluten development for a chewy yet structured crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, turning once to coat both sides. Cover with plastic wrap or a damp cloth and let rise in the refrigerator for at least 8 hours, preferably 24 hours. This slow fermentation develops complex flavors and improves the texture of your crust dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your sauce. Drain the canned tomatoes, reserving the juice. Crush the tomatoes by hand to your desired consistency. Heat the olive oil in a saucepan over medium heat, add the minced garlic and cook for 30 seconds until fragrant but not browned. Add the crushed tomatoes, oregano, and salt. Simmer gently for 15-20 minutes until slightly thickened, adding a splash of reserved tomato juice if it becomes too thick. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>At least 1 hour before baking, place your pizza stone or steel in the oven and preheat to the highest temperature your oven allows (usually 250-290°C/475-550°F). The longer your stone preheats, the better your crust will bake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the dough from the refrigerator and let it come to room temperature for about 1 hour. Divide the dough in half (freeze the second portion for later use, or make two pizzas). On a lightly floured surface, gently press the dough outward with your fingertips, preserving the air bubbles. Stretch the dough by draping it over your knuckles and rotating, letting gravity do the work, until you have a 30-35cm (12-14 inch) circle. The center should be thin but not torn, with a slightly thicker edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle cornmeal onto your pizza peel to prevent sticking. Transfer your stretched dough onto the peel, giving it a gentle shake to ensure it moves freely. Working quickly to prevent sticking, spread a thin layer of sauce over the dough, leaving a 1cm border for the crust. Less is more with sauce – too much will make your pizza soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle half the mozzarella over the sauce, then distribute your toppings evenly: pepperoni, cooked sausage, bell peppers, onions, mushrooms, and olives. Finish with the remaining mozzarella. The cheese on top will protect delicate toppings from burning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With a quick jerking motion, slide the pizza from the peel onto the preheated stone. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned in spots. The high heat creates the perfect balance of crisp exterior and chewy interior through rapid water evaporation and proper Maillard reaction.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully remove the pizza using the peel. Let it rest on a cooling rack for 1-2 minutes to set the cheese and prevent the crust from getting soggy. Transfer to a cutting board, slice into 8 pieces, and serve immediately while piping hot and at its prime texture. Enjoy your homemade Supreme Pizza!</li></ol>