Dutch Oven Supreme Pizza


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
  1. Preheat oven to 450°. Place a large enameled cast-iron Dutch oven or braiser in bottom third of oven to preheat.
  2. 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.
  3. 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.
  4. 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.
  1. 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.
  2. 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.