The Supreme Pizza is a cornerstone of American pizza culture. Featuring a thick, chewy, golden-brown crust with a crisp bottom and bubbly edges, it is loaded with vibrant red pizza sauce, melted low-moisture mozzarella, savory cupping pepperoni, earthy mushrooms, crisp green bell peppers, and flavorful ground Italian sausage. Baked at high heat, it delivers a harmonious blend of smoky, spicy, savory, and sweet flavors in every slice.
Contents
Detailed Ingredients
For the Pizza Dough:
- 3.5 cups (420g) bread flour (or all-purpose flour)
- 1.3 cups warm water (approx. 110°F / 43°C)
- 2.25 tsp (1 packet) active dry yeast
- 1 tbsp sugar
- 2 tbsp extra virgin olive oil
- 1.5 tsp fine sea salt
For the Sauce & Toppings:
- 1 cup rich crushed tomato pizza sauce seasoned with garlic, oregano, and basil
- 2.5 cups low-moisture, whole-milk mozzarella cheese, freshly shredded
- 1/2 cup cup-and-char pepperoni slices
- 1/2 cup cooked ground Italian sausage, crumbled
- 1/3 cup fresh cremini or button mushrooms, sliced
- 1/3 cup green bell pepper, diced
- 1/4 cup red onion, thinly sliced (optional)
- Grated Parmesan and red pepper flakes, for serving
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy. Stir in olive oil, flour, and salt. Knead for 8–10 minutes until smooth and elastic. Cover bowl and let dough rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Preheat Oven: Place a pizza steel or stone on the middle rack of your oven and preheat to its highest temperature (500°F–550°F / 260°C–285°C) for at least 45 minutes.
- Shape the Crust: Press dough out onto a piece of parchment paper or a cornmeal-dusted pizza peel. Stretch into a 14-inch round, leaving a thicker 1-inch rim along the perimeter for the crust.
- Layer the Toppings: Spread tomato sauce evenly across the base, leaving the raised crust rim bare. Cover sauce generously with shredded mozzarella cheese. Evenly distribute sliced pepperoni, crumbled sausage, sliced mushrooms, and diced green bell peppers on top.
- Bake: Slide the pizza onto the hot pizza steel/stone. Bake for 10–12 minutes until the crust is deep golden brown and the cheese is melted, bubbling, and slightly charred in spots.
- Serve: Brush the outer crust with melted garlic butter if desired. Slice into 8 large triangular slices and serve hot with red pepper flakes and grated Parmesan.
Tips, Variations, and Storage Notes
- Tips: Shredding low-moisture mozzarella from a block yields a better melt without making the dough soggy compared to fresh mozzarella or pre-shredded cheese.
- Variations: Add black olives for a traditional “Works/Supreme” combo, or substitute pickled jalapeños for an extra kick of heat.
- Storage: Store leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet on medium heat covered with a lid to keep the crust bottom crispy and the cheese melted.
Pairings
- Beverages: Cold craft IPA beer, iced cola, or a glass of Chianti.
- Sides: Garlic knots, Caesar salad, or mozzarella sticks with marinara dipping sauce.
Quick Info
- Prep Time: 20 minutes (plus 1.5 hours dough rise)
- Cook Time: 12 minutes
- Total Time: 2 hours
- Servings: 8 slices (3–4 servings)
- Cuisine: Classic American / Pizzeria Staple
