Restaurant-Style Supreme Pizza
This wood-fired-style pizza brings restaurant-quality flavor to your home oven (no pizza oven required). The long-fermented dough creates a chewy, airy crust with that signature char, while a simple San Marzano tomato sauce adds bright, fresh flavor. Topped with mozzarella, sausage, mushrooms, and veggies, each bite strikes the perfect balance of crispy, cheesy, and savory. It’s ideal for pizza night when you want that classic pizzeria taste without leaving the house.
Tasty Team
Total Time
12 hr 30 min
12 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
12 hr 30 min
12 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 2 servings
Dough:
- 2 cups pizza flour or 00 flour, plus more for dusting
- ¾ cup water
- 1 tablespoon olive oil
- ½ tablespoon kosher salt
- 1 teaspoon granulated sugar
- ½ teaspoon instant yeast
- cooking spray
Sauce:
- 1 (28-ounce) can whole San Marzano tomato, drained
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 garlic cloves, grated
Cooked Toppings:
- 2 tablespoons olive oil, divided
- 2 oz Italian pork sausage
- ½ cup fresh shiitake mushrooms, sliced
- kosher salt, to taste
Additional Ingredients:
- semolina flour, for dusting
- 2 tablespoons olive oil, divided
- 1 cup shredded whole-milk mozzarella cheese, divided
- ¼ cup thinly sliced green bell pepper, divided
- ¼ cup thinly sliced red onion, divided
- 1 tablespoon grated parmesan cheese, divided
Preparation
- Make the dough: Place the flour, water, oil, salt, sugar, and yeast in a large bowl. Stir together or mix using your hands until a rough dough forms (no kneading needed). Cover the bowl tightly, and let the dough rest at room temperature for 12–24 hours, until bubbly and expanded.
- Place the dough on a floured work surface. Divide the dough evenly into 2 portions, and shape each into a tight ball. Place the dough balls on a baking sheet coated with cooking spray. Cover the dough loosely with plastic wrap, and let it rise at room temperature until doubled in size, 1–1½ hours.
- Meanwhile, make the sauce: Place the drained tomatoes, oil, salt, and garlic in a large bowl or tall container. Process the mixture using an immersion blender until smooth and slightly thickened, 1–2 minutes. (Alternatively, process the mixture in a regular blender.) Set aside at room temperature. Preheat the oven to 500°F (260°C).
- Make the cooked toppings: Heat 1 tablespoon of the oil in a skillet over medium. Add the sausage, and cook, breaking it apart with a spoon, until browned and fully cooked, 4–5 minutes. Transfer the sausage to a bowl, and set aside at room temperature until ready to use. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms, and cook over medium-high heat, stirring occasionally, until golden and slightly crisped around the edges, 3–4 minutes. Lightly season with salt, and remove from heat. Transfer the mushrooms to a bowl, and set aside at room temperature until ready to use.
- Place a 10-inch cast-iron skillet in the preheated oven. Let the skillet heat for about 15 minutes, or until very hot.
- Lightly dust a work surface with semolina flour. Remove 1 dough ball from the bowl, and place it on the work surface (keep the other dough ball in the covered bowl). Press around the dough edges to form a ¼-inch crust, then gently stretch and shape into a 9-inch round.
- Carefully remove the hot skillet from the oven, and drizzle in 1 tablespoon of the oil, swirling to coat. Gently lay the dough round in the skillet. Quickly spread about ¼ cup of the prepared sauce over the surface. Top with ½ cup of the mozzarella cheese, 2 tablespoons of the bell pepper, 2 tablespoons of the onion, and ½ tablespoon of the Parmesan.
- Place the skillet in the hot oven, and bake the pizza for 8–10 minutes, until the crust is golden brown, the toppings are hot and bubbly, and the cheese is fully melted. Carefully remove the skillet from the oven, transfer the pizza to a cutting board. Let cool for 1–2 minutes, then slice.
- Wipe out the skillet with a paper towel to remove any excess residue, then return it to the oven to reheat for 5–10 minutes. Once hot, add the remaining 1 tablespoon oil, and swirl to coat. Repeat Steps 6 through 8 with the remaining dough, sauce, cheese, and toppings. Bake for 8–10 minutes, until the crust is deep golden and the cheese is melted and bubbling. Slice and serve.
- Enjoy!
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