Supreme Pizza Recipe

Equipment and oven setup

Useful equipment includes a mixing bowl, digital scale or measuring cups, skillet, instant-read food thermometer, pizza peel or rimless baking sheet, pizza stone or steel, and a wheel or sturdy knife. A scale makes the small dough quantities easier to repeat, but the volume measurements will still produce a workable crust.

A stone stores heat and helps draw moisture from the underside. A steel transfers heat more quickly and can brown a thin crust faster, so begin checking near the low end of the stated range. An inverted heavy baking sheet has less stored heat, but preheating it still gives the dough a stronger start than placing the pizza on a cold pan.

Confirm the maximum permitted temperature for your stone, steel, baking sheet, and oven accessories. Avoid sudden temperature changes with a stone, and never put a hot stone on a wet or cold surface. If launching an uncooked pizza feels uncomfortable, shape and assemble it on a room-temperature, lightly oiled sheet pan instead; bake at 475°F for about 13 to 18 minutes, checking the underside before removing it.

• Use the upper-middle rack when you need stronger top browning without placing the pizza directly beneath the broiler.
• Keep oven mitts, the landing rack, and a clear counter ready before launching the pizza.
• Do not overload the peel with flour. A thin dusting prevents sticking; excess flour can scorch and taste bitter.

How to keep a supreme pizza from becoming soggy

The topping quantities are deliberately restrained. One-quarter cup each of peppers, onions, and mushrooms may look modest in separate bowls, but together they form nearly a full cup of vegetables once olives are included. Adding substantially more can insulate the center of the pizza and release enough water to delay browning.

Thin slicing is as important as quantity. Thick mushroom pieces retain water, while large pepper and onion pieces may remain firm during a short, hot bake. Cut the vegetables no thicker than about 1/8 inch. Pat washed vegetables dry before slicing, and do not salt them in advance because salt draws moisture to the surface.

Low-moisture mozzarella is more predictable here than fresh mozzarella packed in liquid. Fresh cheese can still be used, but drain it thoroughly, tear it into small pieces, and use about 85 grams rather than 113 grams. Leave wider gaps between the pieces so moisture can evaporate.

Cooked sausage should be well drained, and pepperoni should be spread across the pizza rather than stacked. A few small cups of rendered pepperoni fat are normal, but large greasy pools suggest that the meat was concentrated too heavily in one area.

• Use thick crushed tomatoes rather than a loose tomato purée.
• Keep sauce to about 1/3 cup for a 12-inch pizza.
• Leave visible cheese and sauce between toppings.
• Rest the baked pizza on a rack before transferring it to a flat board.

Substitutions and adjustments

Bread flour provides a sturdy base for the topping load. All-purpose flour can replace it gram for gram, though the dough may feel softer and the baked crust may have less chew. Add only enough handling flour to prevent severe sticking; repeatedly adding flour during kneading can make the crust dense.

For a meat-free supreme pizza, omit the pepperoni and sausage rather than replacing both with a large volume of vegetables. Add 2 tablespoons each of sliced pickled jalapeños and chopped artichoke hearts, both well drained, or use a modest amount of cooked plant-based sausage according to its package directions.

Red bell pepper can replace green pepper for a sweeter flavor. Kalamata olives may replace black olives, but use them sparingly because they are usually saltier. Provolone can replace up to half of the mozzarella. If using a salty cheese or cured meat, taste the sauce before adding its pinch of salt.

The dough can also support one or two extra accents, such as 1 tablespoon of pickled jalapeño slices or a pinch of red pepper flakes. Treat these as replacements for part of the listed topping volume, not as another full layer.

• For turkey or chicken sausage, cook raw ground poultry sausage to 165°F before using it.
• For a milder pizza, use sweet Italian sausage and omit red pepper flakes.
• For stronger browning, shred cheese from a block; some packaged shredded cheeses melt differently because of their anti-caking coating.

Make-ahead options

The sauce can be mixed up to 3 days ahead and refrigerated in a covered container. The vegetables can be sliced a few hours before baking, but keep them refrigerated and pat away collected moisture before assembly. Cooked sausage can also be prepared in advance and chilled promptly.

For a slower dough schedule, reduce the instant yeast to a scant 1/8 teaspoon. Mix and knead the dough, cover it, and refrigerate it for 18 to 48 hours. Take it out 60 to 90 minutes before stretching. The dough is ready when it has lost its refrigerator chill, feels flexible, and no longer snaps back forcefully.

Individual dough balls can be frozen in lightly oiled airtight containers after a brief 20- to 30-minute room-temperature rest. Thaw overnight in the refrigerator, then bring the dough to room temperature before stretching. Freezing can slightly weaken the dough, so handle it gently and avoid pulling one area much thinner than the rest.

• Do not assemble the whole pizza far in advance; sauce begins soaking into raw dough.
• Keep prepared meat, cheese, sauce, and vegetables refrigerated until needed.
• Bring cold dough out early enough to relax, but do not leave perishable toppings at room temperature with it.

Storage and reheating

Refrigerate leftover pizza within 2 hours of baking, or within 1 hour when the surrounding temperature is above 90°F. Store slices in a covered container in a refrigerator held at 40°F or below and use them within 3 to 4 days. Freeze slices if they will not be eaten within that period.

For a crisp underside, reheat slices in a covered skillet over medium-low heat for 4 to 7 minutes. Add a few drops of water to an empty area of the pan before covering, taking care that the water does not touch the crust. The trapped steam warms the top while the pan restores some firmness underneath.

Slices can also be reheated on a baking sheet in a 375°F oven for 7 to 12 minutes. An air fryer generally works at 350°F for about 3 to 6 minutes, although capacity and heating intensity vary. USDA guidance lists 165°F as the safe reheating temperature for leftovers; check the center of a thick or heavily topped slice with a food thermometer.

Microwaving is the fastest option but produces a softer crust. Heat one slice in short intervals until hot throughout, then let it stand briefly because toppings can develop concentrated hot spots. Do not reheat the same leftovers repeatedly; warm only the amount you plan to eat.

• Cool and refrigerate leftovers promptly rather than leaving the pizza out for extended grazing.
• Use shallow containers or separate slices so they chill quickly.
• Discard leftovers with mold, an unusual odor, or an uncertain storage history; reheating does not reverse spoilage.

Troubleshooting supreme pizza

If the center is pale and floppy, the likely causes are excess toppings, watery sauce, under-preheating, or a crust that was stretched too thin in the middle. Reduce the vegetable load, drain the ingredients more thoroughly, and give the baking surface its full preheat next time. For the current pizza, return individual slices directly to a hot rack or skillet to firm the underside.

If the crust burns before the cheese browns, move the baking surface one rack higher, lower the oven by 25°F, or shorten the preheat slightly when using steel. Flour left on the peel can also blacken quickly. Brush loose flour from the work surface and use only the amount needed for a clean launch.

If the pizza sticks to the peel, work quickly and shake the peel immediately after placing the dough on it. Before launching, slide a thin spatula under the stuck point and scatter a little semolina beneath it. A badly stuck pizza is safer to reshape on an oiled sheet pan than to force onto a hot stone.

If the dough tears during stretching, pinch small holes closed and let the dough rest for 5 to 10 minutes. Persistent tearing can indicate under-kneading, insufficient rest, or a very thin center. Press outward from the middle while preserving a slightly thicker rim, and rotate the dough frequently so one section does not take all the stretching.

If the toppings slide off when sliced, the pizza may have too much sauce, the cheese may be concentrated beneath a heavy topping layer, or it may have been cut immediately after baking. Use the listed sauce amount, distribute toppings loosely, and allow the pizza to rest before cutting.

• Pale top, firm bottom: move the pizza higher for a brief finish.
• Brown top, soft bottom: bake lower or use a more thoroughly preheated surface.
• Tough dough that shrinks: cover and rest it for another 10 minutes.
• Wet patches: reduce or dry the topping responsible rather than extending the bake until the rim burns.