Supreme Pizza Recipes

HOMEMADE SUPREME PIZZA

Steps:

• Preheat oven to 425°F.
• In a small bowl, mix together the yeast, sugar, and water. Cover and let stand for 5-10 minutes, until bubbles form on top.
• In a large mixing bowl, mix together yeast mixture, 2 tablespoons olive oil, and salt. Add in 3 cups of flour, a cup at a time, mixing after each addition. If the dough seems sticky, add more flour, a couple of tablespoons at a time.
• Turn the dough onto a floured surface and knead until slightly stiff, about 6 minutes.
• If time allows, let the dough rise for 1 hour.* If allowing to rise, punch the dough down before the next step.
• Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans. Use your fingers to press and stretch as needed.
• Let dough rise in pans for 10 minutes. Poke pizza dough with a fork all over.
• Brush pizza dough with remaining 2 tablespoons of olive oil, and top with pizza sauce, toppings, and cheese as desired.
• Bake 15-18 minutes or until cheese is melted and crust is golden.

HOMEMADE PIZZA SUPREME

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes., Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. , Bake at 375° for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.

SUPREME PIZZA

Steps:

• Preheat oven to 375°. In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes., Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. , Bake for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake until cheese is melted, 15-20 minutes longer.

SUPREME PIZZA

Steps:

• Place a pizza stone or baking sheet on middle rack in oven. Preheat oven to 500°F (do not remove pizza stone while oven preheats). Roll dough out into a 14-inch circle on a lightly floured work surface. Transfer dough circle to a piece of parchment paper. Spread marinara over dough, leaving a 1-inch border. Top with Canadian bacon, pepperoni, red and green bell peppers, red onion, black olives, and mozzarella. Transfer parchment with pizza to hot pizza stone. Bake at 500°F until cheese is bubbly and lightly browned, 9 to 10 minutes. Remove pizza, and let stand 5 minutes; sprinkle with Parmesan and basil.

SUPREME PIZZA

Steps:

• Preheat the oven to 500F degrees. Place cast-iron skillet that you will be using to make pizza in the range while it's preheating.
• Cook the sausage on medium-high heat. Use a wooden spoon to break the large chunks of meat into small ones. Use a well-seasoned skillet, so no oil is needed.
• Carefully take the hot skillet out of the oven, add a teaspoon of olive oil, use a paper towel to coat with oil inside.
• Take the dough, stretch it in your hands before placing it in the skillet. Use your hands to form the crust; use your fingers to make a rim.
• Start layering pizza: add and spread marinara sauce, add cooked Italian sausage, add pepperoni, green peppers, sliced mushrooms, diced onion, sliced olives, sprinkle with cheese. Place in the oven and bake for 15 minutes. Allow cooling time for the cheese to set before slicing.

SUPREME PIZZA DIP

Steps:

• Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.
• Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper. Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes.
• Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
• Meanwhile, toss the baguette slices with the oil and spread in a single layer on an ungreased baking sheet. Bake until lightly toasted and crisp, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool.
• Preheat the broiler. Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the garlic toasts on the side.