Pizza Recipe

Supreme Pizza Recipe

Name: Supreme Pizza Recipe
Yield: 1 14-inch pizza
Cuisine: Italian-American
Ingredients: 193 g Bread or High-Gluten Flour; 122 g Cold Water; 0.4 g Active dry yeast; 4.8 g Salt; 2.9 g Sugar; 3.9 g Olive oil; one 28 oz can Crushed tomatoes; 1.5 tsp, or to taste Fine salt; 1 tsp, optional Sugar; 1 tsp Dried oregano; 1 tsp Dried basil; 1/2 tsp Garlic powder; 1 Tbsp Olive oil; 3.5–4 oz Prepared pizza sauce; 5.5–6.5 oz Low-moisture whole-milk mozzarella; 1–1.5 oz Pepperoni; 1.5–2 oz Cooked Italian sausage; 1–1.5 oz Mushrooms, thinly sliced; 1 oz Green bell pepper, thinly sliced; 0.5–1 oz Red onion, thinly sliced; 0.5–1 oz Black olives, sliced and drained; Optional, a light finishing sprinkle Finely grated Parmesan

A balanced New York-style supreme pizza loaded with classic meats and vegetables while keeping the center crisp and foldable.

Makes one 14-inch pizza48–72 hour cold ferment

Dough Ingredients

Amounts for one 14-inch pizza.

Bread or High-Gluten Flour193 g
Cold Water122 g
Active Dry Yeast0.4 g
Salt4.8 g
Sugar2.9 g
Olive Oil3.9 g

How to Make the Dough

Add the cold water, yeast, and sugar to the mixing bowl; stir to combine.
Add the flour and mix until no dry flour remains. Cover and rest 15–20 minutes.
Add the salt and knead until the dough begins to smooth out, then add the olive oil and continue kneading until smooth and elastic with a final dough temperature of 72–75°F.
Cover and rest at room temperature until the dough has risen about 25–50%, usually 1–2 hours.
Divide into equal portions and shape into tight, smooth dough balls.
Place seam-side down in lightly greased covered containers and refrigerate for 48–72 hours.
Remove from the refrigerator 2–3 hours before baking and keep covered until relaxed and near room temperature.
Stretch gently by hand, preserving a narrow rim; top evenly without piling ingredients in the center.

New York Pizza Sauce

One 28 oz batch makes enough sauce for about 6–8 large pizzas. Refrigerate for up to 4 days or freeze the extra.

Crushed tomatoesone 28 oz can
Fine salt1.5 tsp, or to taste
Sugar1 tsp, optional
Dried oregano1 tsp
Dried basil1 tsp
Garlic powder1/2 tsp
Olive oil1 Tbsp

1. Stir all ingredients together until evenly combined.
2. Use uncooked, or refrigerate covered overnight for the flavors to blend.

Toppings for One Pizza

Amounts for one 14-inch pizza.

Prepared pizza sauce3.5–4 oz
Low-moisture whole-milk mozzarella5.5–6.5 oz
Pepperoni1–1.5 oz
Cooked Italian sausage1.5–2 oz
Mushrooms, thinly sliced1–1.5 oz
Green bell pepper, thinly sliced1 oz
Red onion, thinly sliced0.5–1 oz
Black olives, sliced and drained0.5–1 oz
Finely grated ParmesanOptional, a light finishing sprinkle

Assembly and Baking

Place a pizza steel or stone in the upper-middle portion of the oven and preheat at the oven's highest setting for at least 45–60 minutes.
Cook the Italian sausage completely, crumble it into small pieces, and drain away excess grease. Pat the sliced vegetables and olives dry.
Stretch the dough to the selected diameter without crushing the outer rim.
Spread a thin layer of sauce, followed by the mozzarella.
Distribute the pepperoni and sausage evenly, then add the mushrooms, bell pepper, onion, and olives in a light, even layer.
Bake for about 8–11 minutes, rotating once if needed, until the underside is crisp, the vegetables are tender, and the cheese is browned.
Finish with optional Parmesan and rest for 2 minutes before slicing.