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Ultimate Fully-Loaded Supreme Pizza with Homemade Dough

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 335
Ingredients Equipment Method Notes

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)

Equipment

  • 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

Method
 

Step 1: Make the Dough
  1. In a large bowl, whisk warm water, yeast, and sugar. Let stand until foamy, 5–10 minutes.
  2. Stir in olive oil. Add flour and salt; mix with a wooden spoon until shaggy dough forms.
  3. 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.
  4. Let rise in a warm spot until doubled in size, 45–60 minutes.
Step 2: Cook the Quick Sauce
  1. Warm olive oil in a small saucepan over medium heat. Add garlic; cook 30 seconds until fragrant.
  2. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
  3. Simmer 5–8 minutes to thicken slightly. Remove from heat and cool to lukewarm.
Step 3: Heat Oven and Prep Toppings
  1. 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.
  2. Prepare and measure all toppings so they are ready to add quickly.
Step 4: Shape the Crust
  1. Punch down risen dough and set on a lightly floured surface. Dust a piece of parchment with cornmeal.
  2. Stretch or roll dough into a 12-inch round, slightly thicker at the edges. Transfer to the parchment.
  3. Lightly brush the outer rim with olive oil.
Step 5: Assemble the Pizza
  1. Spread 1/2 to 2/3 cup sauce over the dough, leaving a 1-inch border.
  2. Sprinkle on half the mozzarella. Distribute turkey pepperoni, chicken sausage, bell pepper, onion, olives, and mushrooms evenly.
  3. Top with remaining mozzarella and a light scatter of spinach so it wilts as it bakes.
Step 6: Bake
  1. 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.
  2. If needed, rotate in the last 2 minutes for even browning.
Step 7: Finish and Serve
  1. Remove from oven. Sprinkle with Parmesan and fresh basil. Rest 2–3 minutes.
  2. 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!