Ingredients:

  • 500g bread flour
  • 325g warm water
  • 10g sea salt
  • 5g active dry yeast
  • 10g extra virgin olive oil
  • 14 oz San Marzano whole peeled tomatoes
  • 2 cloves garlic, grated
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp sea salt for sauce
  • 8 oz low-moisture mozzarella cheese, shredded
  • 4 oz lean Italian poultry sausage, crumbled and cooked
  • 2 oz turkey pepperoni, sliced
  • 0.5 green bell pepper, thinly sliced
  • 0.5 red onion, slivered
  • 0.5 cup white button mushrooms, sliced and sautéed
  • 0.25 cup black olives, sliced

Instructions:

  1. Combine warm water and active dry yeast in a small bowl; let sit for 5 minutes until foamy.
  2. In a large bowl, gradually mix bread flour, sea salt, and olive oil with the yeast mixture. Knead by hand for 10 minutes or in a stand mixer for 6 minutes until smooth and elastic.
  3. Place dough in a greased bowl and allow to ferment. For optimal flavor and crumb, refrigerate for a 24-hour cold ferment.
  4. Prepare the sauce by crushing the San Marzano tomatoes by hand with grated garlic, oregano, red pepper flakes, and sea salt. Do not cook the sauce beforehand.
  5. Dry-sauté the sliced mushrooms in a hot skillet for 2-3 minutes to remove excess moisture, preventing a soggy crust.
  6. Preheat a pizza stone or baking steel in the oven at its highest setting (usually 500-550°F) for at least 45 minutes.
  7. Stretch the dough into one 14-inch circle. Top with sauce, shredded mozzarella, cooked lean sausage, pepperoni, sautéed mushrooms, peppers, onions, and olives.
  8. Transfer to the oven using a pizza peel and bake for 10-12 minutes until the crust is mahogany-colored and the cheese is bubbly and browned.