🎉 Introduction
This fully-loaded supreme pizza is a crave-worthy pie piled high with melty mozzarella, colorful veggies, and savory, lean meats on a golden, chewy crust. You’ll make a quick, bright tomato sauce and a simple dough that bakes up blistered and crisp at the edges. It’s perfect for busy nights, game day spreads, or any time the family wants a pizzeria-quality pizza at home. One pan, big flavor, and slices that disappear fast.
🧰 Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Saucepan – For the quick simmered sauce
- Wooden spoon
- Pizza stone or inverted sheet pan
- Parchment paper
- Rolling pin or your hands
- Bench scraper
- Oven mitts
- Chef’s knife
🛒 Ingredients
For the Pizza Dough
- 1 cup Warm water (110°F/43°C)
- 2 1/4 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
- 2 1/2 cups All-purpose flour
- 1 teaspoon Fine sea salt
- 1 tablespoon Cornmeal (for dusting)
For the Quick Pizza Sauce
- 1 cup Crushed tomatoes
- 1 tablespoon Tomato paste
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1/4 teaspoon Red pepper flakes
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Olive oil
For the Toppings
- 2 cups Low-moisture mozzarella, shredded
- 20 pieces Turkey pepperoni slices
- 1 cup Cooked chicken sausage, sliced
- 1/2 cup Red bell pepper, diced
- 1/3 cup Red onion, thinly sliced
- 1/4 cup Black olives, sliced
- 1 cup Button mushrooms, sliced
- 1 cup Baby spinach
Finishing Touches
- 2 tablespoons Grated Parmesan
- 2 tablespoons Fresh basil, chopped
- 1 teaspoon Olive oil (for brushing crust)
👩🍳 Directions
Step 1: Make the Dough
- In a large bowl, whisk warm water, yeast, and sugar. Let stand until foamy, 5–10 minutes.
- Stir in olive oil. Add flour and salt; mix with a wooden spoon until shaggy dough forms.
- Knead on a lightly floured surface until smooth and elastic, 5–7 minutes. Shape into a ball, place in a lightly oiled bowl, and cover.
- Let rise in a warm spot until doubled in size, 45–60 minutes.
Step 2: Cook the Quick Sauce
- Warm olive oil in a small saucepan over medium heat. Add garlic; cook 30 seconds until fragrant.
- Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
- Simmer 5–8 minutes to thicken slightly. Remove from heat and cool to lukewarm.
Step 3: Heat Oven and Prep Toppings
- Place a pizza stone or inverted sheet pan on the center rack and preheat oven to 500°F (260°C) for at least 20 minutes.
- Prepare and measure all toppings so they are ready to add quickly.
Step 4: Shape the Crust
- Punch down risen dough and set on a lightly floured surface. Dust a piece of parchment with cornmeal.
- Stretch or roll dough into a 12-inch round, slightly thicker at the edges. Transfer to the parchment.
- Lightly brush the outer rim with olive oil.
Step 5: Assemble the Pizza
- Spread 1/2 to 2/3 cup sauce over the dough, leaving a 1-inch border.
- Sprinkle on half the mozzarella. Distribute turkey pepperoni, chicken sausage, bell pepper, onion, olives, and mushrooms evenly.
- Top with remaining mozzarella and a light scatter of spinach so it wilts as it bakes.
Step 6: Bake
- Slide the pizza (on the parchment) onto the hot stone or sheet. Bake 10–13 minutes, until cheese is bubbling and crust is deeply golden with charred spots.
- If needed, rotate in the last 2 minutes for even browning.
Step 7: Finish and Serve
- Remove from oven. Sprinkle with Parmesan and fresh basil. Rest 2–3 minutes.
- Slice into 8 pieces and serve hot.
Notes
🍽️ Servings & Timing
Yields 1 large 12-inch pizza (8 slices). Active prep: 30 minutes; rise: 45–60 minutes; bake: 10–13 minutes. Great for lunch or dinner and perfect for sharing.
🧊 Storage & Reheating
Refrigerate leftover slices in an airtight container for up to 4 days. Freeze slices up to 2 months; wrap tightly, then bag. Reheat at 425°F (220°C) on a sheet pan for 6–9 minutes, or in a skillet over medium heat with a lid for 4–6 minutes to re-crisp the bottom.
🥄 Variations
Make it veggie-only by swapping sausage for roasted zucchini. Try dairy-free mozzarella. Use half whole-wheat flour (1 1/4 cups AP + 1 1/4 cups whole wheat) for a heartier crust. Add jalapeño for heat or pineapple for a sweet-savory twist. Drizzle pesto after baking for a fresh finish.
❓ 10 FAQs
Q1: Can I use instant yeast instead of active dry?
Yes—use the same amount and skip blooming; mix directly with the flour.
Q2: What if I don’t have a pizza stone?
Bake on a preheated inverted sheet pan for similar results.
Q3: How do I avoid a soggy center?
Preheat thoroughly, don’t overload with sauce, and blot moisture from toppings like mushrooms.
Q4: Can I make the dough ahead?
Yes; refrigerate the dough after kneading for up to 24 hours, then bring to room temp before shaping.
Q5: Can I freeze the dough?
Yes; freeze after the first rise for up to 2 months. Thaw overnight in the fridge.
Q6: What cheese melts best?
Low-moisture mozzarella gives the best stretch and browning without excess water.
Q7: Can I use store-bought sauce?
Absolutely—about 1/2 to 2/3 cup per pizza works well.
Q8: Are the meats interchangeable?
Yes; swap turkey pepperoni for beef pepperoni or use more chicken sausage as desired.
Q9: How thin should I roll the dough?
About 1/4 inch in the center with a slightly thicker rim for structure.
Q10: How do I reheat for the crispiest crust?
Use a hot skillet or 425°F (220°C) oven and heat until the bottom is crisp and cheese melts.
🏁 Conclusion
This supreme-style, fully-loaded pizza brings pizzeria flavor home with minimal fuss—stretch, top, bake, and watch every slice vanish!
Ultimate Fully-Loaded Supreme Pizza with Homemade Dough
Ingredients
Equipment
Method
- In a large bowl, whisk warm water, yeast, and sugar. Let stand until foamy, 5–10 minutes.
- Stir in olive oil. Add flour and salt; mix with a wooden spoon until shaggy dough forms.
- Knead on a lightly floured surface until smooth and elastic, 5–7 minutes. Shape into a ball, place in a lightly oiled bowl, and cover.
- Let rise in a warm spot until doubled in size, 45–60 minutes.
- Warm olive oil in a small saucepan over medium heat. Add garlic; cook 30 seconds until fragrant.
- Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
- Simmer 5–8 minutes to thicken slightly. Remove from heat and cool to lukewarm.
- Place a pizza stone or inverted sheet pan on the center rack and preheat oven to 500°F (260°C) for at least 20 minutes.
- Prepare and measure all toppings so they are ready to add quickly.
- Punch down risen dough and set on a lightly floured surface. Dust a piece of parchment with cornmeal.
- Stretch or roll dough into a 12-inch round, slightly thicker at the edges. Transfer to the parchment.
- Lightly brush the outer rim with olive oil.
- Spread 1/2 to 2/3 cup sauce over the dough, leaving a 1-inch border.
- Sprinkle on half the mozzarella. Distribute turkey pepperoni, chicken sausage, bell pepper, onion, olives, and mushrooms evenly.
- Top with remaining mozzarella and a light scatter of spinach so it wilts as it bakes.
- Slide the pizza (on the parchment) onto the hot stone or sheet. Bake 10–13 minutes, until cheese is bubbling and crust is deeply golden with charred spots.
- If needed, rotate in the last 2 minutes for even browning.
- Remove from oven. Sprinkle with Parmesan and fresh basil. Rest 2–3 minutes.
- Slice into 8 pieces and serve hot.
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