Restaurant-Style Supreme Pizza

By Tasty · 90 min

Ingredients

Instructions

1. Combine the flour, water, 1 tablespoon oil, salt, sugar and yeast in a large bowl until a rough dough forms. Cover tightly and rest at room temperature for 12–24 hours, until bubbly and expanded.
2. Divide the dough into 2 equal balls and place them on a cooking-spray-coated baking sheet. Cover loosely and let rise at room temperature until doubled, 1–1½ hours.
3. Blend the drained tomatoes, 2 tablespoons oil, ½ teaspoon salt and garlic with an immersion blender for 1–2 minutes until smooth and slightly thickened. Set aside. Preheat the oven to 500°F (260°C).
4. Heat 1 tablespoon oil in a skillet over medium. Cook the sausage, breaking it up, 4–5 minutes until browned and fully cooked. Transfer to a bowl.
5. Add the remaining 1 tablespoon oil to the skillet. Cook the mushrooms over medium-high, stirring occasionally, 3–4 minutes until golden and slightly crisp at the edges. Season lightly with salt, remove from heat and transfer to a bowl.
6. Place a 10-inch cast-iron skillet in the oven and heat about 15 minutes until very hot.
7. Lightly dust a surface with semolina. Press the edges of one dough ball to form a ¼-inch crust, then stretch it into a 9-inch round.
8. Carefully remove the hot skillet and swirl in 1 tablespoon oil. Lay the dough in the skillet, quickly spread about ¼ cup sauce over it, then top with ½ cup mozzarella, 2 tablespoons green pepper, 2 tablespoons red onion, half the sausage, half the mushrooms and ½ tablespoon Parmesan.
9. Bake 8–10 minutes, until the crust is golden, the toppings are bubbling and the cheese has melted. Transfer to a board, cool 1–2 minutes, then slice.
10. Wipe out the skillet, return it to the oven and reheat 5–10 minutes. Add the remaining 1 tablespoon oil and swirl. Repeat with the second dough ball and the remaining sauce, cheese and toppings, baking 8–10 minutes until deep golden and bubbling. Slice and serve.

Summarized from Tasty's video. Watch it for the details.

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