Don’t have time to make homemade dough? Buy a 16-ounce bag of pizza dough from the grocery store deli to use instead.
Dutch Oven Supreme Pizza
Serves: Makes 1 (12- to 14-inch) pizza
- Pizza Dough (recipe follows)
- 1 tablespoon olive oil
- ½ cup pizza sauce
- 1 cup shredded mozzarella cheese, divided
- 1 cup crumbled cooked Italian sausage
- ½ cup thinly sliced yellow onion
- ½ cup chopped green bell pepper
- ¼ cup pepperoni slices
- ¼ cup sliced black olives
- ¼ cup grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon ground black pepper
- Garnish: chopped fresh oregano, crushed red pepper
- 1⅓ cups warm water (105° to 110°)
- 1 teaspoon sugar
- 1 (0.25-ounce) package active dry yeast
- 3¼ cups all-purpose flour, divided
- 2 tablespoons plain yellow cornmeal
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 2 teaspoons kosher salt
- Preheat oven to 450°. Place a large enameled cast-iron Dutch oven or braiser in bottom third of oven to preheat.
- Lightly punch down Pizza Dough. Turn out dough onto a lightly floured surface; cover and let stand for 5 minutes. Roll dough into a 12-inch circle. Fold dough over a rolling pin, and carefully place on a large piece of parchment paper. Brush dough with oil.
- Spread pizza sauce onto dough, leaving a ¼-inch border. Sprinkle with ½ cup mozzarella. Top with sausage, onion, bell pepper, pepperoni, olives, Parmesan, and remaining ½ cup mozzarella. Sprinkle with oregano and pepper. Using a small paddle or cutting board, carefully place pizza on parchment in preheated pan, letting excess parchment extend over sides of pan.
- Bake until crust is golden brown and cheese is melted, 15 to 20 minutes. Using excess parchment as handles, remove pizza, and place on a cutting board. Let stand for 5 minutes before serving. Garnish with oregano and red pepper, if desired.
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together 1⅓ cups warm water, sugar, and yeast by hand. Let stand until mixture is foamy, about 5 minutes. Add 2 cups flour, cornmeal, 1 tablespoon oil, and salt, and beat at medium speed for 2 minutes. Add 1 cup flour, and beat until a soft sticky dough forms. Continue beating until dough pulls away from sides of bowl.
- Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 5 to 6 minutes, using remaining ¼ cup flour as needed to keep dough from sticking to hands, if necessary. Lightly brush a large bowl with remaining 2 teaspoons oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes.