Individual Pizza

4 Topping Pizza

3 Topping Pizza

2 Topping Pizza

Single Topping Pizza

Sausage, Pepperoni, Mushroom, Green Pepper, Onion, Fresh Tomato And Spices (No Sauce)

Amici’s Supreme

Sausage, Pepperoni, Mushroom, Green Pepper And Onion

Deluxe

Homemade Minestrone Soup

Half And Half Combinations

Individual Salad

Giant Salad

Large Bowl Salad

Spaghetti And Ravioli Rigatoni And Ravioli Steak Dinner* 20 Oz. New York Sirloin And Side Order Of Spaghetti

Combos

Ham, Salami, Cheese, Pepperoni, Tomato, Egg & Black Olives

Potenza Salad

Gluten-Free Pasta

JUMBO 18 Inch Pizza Same Price as a Large

Stuffed Manicotti

Stuffed Shells Dinner

Vermicelli or Spaghetti Dinner

La Famiglia Pinot Grigio

Soup or Salad & Meatball Sandwich

Soup, Salad, & Garlic Bread

Soup or Salad & Sausage Sandwich

Aperol Spritz

In a medium bowl combine warm water (about 100–110°F / 38–43°C), instant yeast, and sugar. Stir gently and let sit 2–3 minutes until slightly foamy. Add flour, salt, and olive oil to the bowl.

Activate and mix

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 1 more tablespoon flour; it should be tacky but workable.

Knead

Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest 20–30 minutes at room temperature until slightly puffy. This short rest makes the dough easier to stretch for a single pizza.

Rest

While dough rests, stir together tomato sauce, minced garlic, dried oregano, and 1/8 tsp salt in a small bowl. Taste and adjust seasoning; keep ready.

Prepare sauce

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 25 minutes so it is very hot. If using a home oven without a stone, preheat to the same temperature with the rack in the upper third.

Preheat oven

On a lightly floured surface, press the rested dough ball into a 7–8 inch disk using your fingers, then gently stretch and rotate to about 9–10 inches for a thin-crust individual pizza. Keep a slightly thicker rim for the crust edge. If dough resists, let it rest 5 minutes then continue.

Shape dough

Transfer stretched dough to a piece of parchment paper dusted lightly with cornmeal or flour (or to a well-floured pizza peel). Brush dough edge lightly with 1/2 tsp olive oil. Spread the prepared tomato sauce evenly over the center leaving the rim bare (about 2 tablespoons / 1/4 cup of sauce). Distribute the shredded or torn mozzarella evenly on top. Arrange the pepperoni slices over the cheese (or your chosen single topping). Sprinkle grated Parmesan if using.

Assemble pizza

Slide the parchment and pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is golden and blistered in spots and cheese is melted and bubbling. If oven is very hot, start checking at 7 minutes.

Bake

Remove pizza from oven using a peel or tongs. Let rest 1–2 minutes, then top with fresh basil leaves and a light sprinkle of red pepper flakes if desired. Slice and serve immediately.

Finish

all-purpose flour

instant dry yeast

granulated sugar

fine salt

warm water

extra-virgin olive oil

tomato sauce (pizza or passata)

garlic (minced)

dried oregano

salt

fresh mozzarella (shredded or torn)

grated Parmesan (optional)

pepperoni slices

olive oil (for brushing)

fresh basil leaves (optional)

red pepper flakes (optional)

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

Proof yeast

In a large bowl, combine the flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, about 1–2 minutes.

Mix dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook for 4–5 minutes.

Lightly oil a clean bowl, place the dough ball inside and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 45–60 minutes.

First rise

Punch down the dough and transfer to a lightly floured surface. Roll or stretch into a 12-inch round about 1/4-inch thick. Place on a pizza peel or baking sheet dusted with cornmeal or flour.

Shape

While the dough is rising (or during the last 10–15 minutes), make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Shred the mozzarella if not pre-shredded and measure 1 1/2 cups. Grate the parmesan and set aside for finishing if using.

Prepare chosen toppings: slice vegetables thinly (bell pepper, onion, mushrooms) and slice olives. If using pepperoni, arrange slices so they’re evenly distributed. Pat mushrooms dry if very wet to avoid soggy pizza.

Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet on the middle rack. If you don’t have a stone, use the preheated sheet.

Brush the stretched dough lightly with 1 tablespoon olive oil, leaving a small outer rim for the crust. Spread about 1/2 to 3/4 cup of the sauce evenly over the dough, leaving 1/2-inch border.

Sprinkle the shredded mozzarella evenly over the sauce (about 1 1/2 cups). Add your four chosen toppings evenly across the pizza (example: pepperoni, sliced mushrooms, green pepper, red onion). Sprinkle the grated parmesan over the top if using.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbling, 8–12 minutes depending on oven and thickness. Rotate once halfway through for even browning.

Remove pizza from oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves over the top if using. Slice and serve hot.

All listed ingredients are used in the directions. If you want multiple pizzas, scale dough and toppings accordingly. For a crisper crust, bake at the highest oven temperature your oven allows and preheat the stone longer.

active dry yeast

olive oil

sugar

crushed tomatoes (canned)

black pepper

mozzarella cheese (shredded)

parmesan cheese (grated, optional)

green bell pepper (thinly sliced)

red onion (thinly sliced)

mushrooms (sliced)

black olives (sliced)

fresh basil (optional, for finishing)

cornmeal or flour (for dusting)

In a medium bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Let sit 5–7 minutes until foamy. If no foam after 10 minutes, start with fresh yeast.

Activate yeast and combine

In a large bowl combine flour and salt. Make a well and add yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed 4–5 minutes.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Punch dough down, transfer to a lightly floured surface, and shape into a 12-inch round by pressing and stretching with your hands or rolling gently. Transfer to a pizza peel or baking sheet dusted with cornmeal or flour.

While dough rises, mince the garlic. In a small bowl combine crushed tomatoes, minced garlic, dried oregano, dried basil, salt, black pepper, and 1 teaspoon olive oil. Stir until combined. Taste and adjust seasoning. No cooking required for a fresh quick pizza sauce.

Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it upside down in the oven to mimic a stone surface.

Brush the stretched dough edge lightly with 1 tablespoon olive oil. Spread about ¾ cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1½ to 2 cups shredded mozzarella over the sauce. Arrange pepperoni slices evenly across the cheese. Scatter sliced bell pepper and red onion evenly.

Slide the pizza onto the preheated stone or baking surface. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary by oven and stone; watch closely after 8 minutes.

Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves over the hot pizza. Slice and serve. Optionally finish with a drizzle of olive oil or crushed red pepper.

fine sea salt

garlic

dried basil

mozzarella cheese, shredded

bell pepper, thinly sliced

red onion, thinly sliced

fresh basil leaves (for finish)

In a small bowl, combine warm water (1 cup), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

Bloom yeast

In a large bowl, combine all-purpose flour (3 cups) and salt (1 tsp). Make a well in the center, add the foamy yeast mixture and olive oil (1 tbs). Mix with a spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 6–8 minutes with a dough hook.

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the dough and transfer to a floured surface. For one 12–14" pizza, shape into a ball and let rest 10 minutes. Press and stretch or roll into a 12–14-inch round, leaving a slightly thicker edge for the crust.

In a small bowl, stir together crushed tomatoes (1 cup), tomato paste (1 tbs), minced garlic (1 tsp), dried oregano (1 tsp), salt (1/2 tsp), sugar (1/2 tsp), and extra-virgin olive oil (1 tsp). Taste and adjust seasoning. No cooking required for a fresh pizza sauce.

Make sauce

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest setting.

Spread a thin, even layer of sauce over the stretched dough, leaving a 1/2–1 inch border. Sprinkle shredded mozzarella cheese (2 cups) evenly over the sauce.

Assemble cheese

If using mushrooms or bell pepper, slice thinly. If using raw vegetables with high moisture (mushrooms, onions), pat dry or briefly sauté in a skillet to remove excess moisture (1–2 minutes) so the pizza doesn't become soggy. If using sausage, ensure it is fully cooked and crumbled. Arrange chosen two toppings evenly over the cheese (for example: 24 pepperoni slices and 1 cup sliced mushrooms).

Prepare toppings

Sprinkle sliced red onion or basil leaves as desired on top of other toppings. Lightly press toppings into the cheese so they adhere while baking.

Finish toppings

Dust a pizza peel or inverted baking sheet with semolina or cornmeal (1 tbs). Carefully transfer assembled pizza to the hot pizza stone or baking sheet.

Transfer to oven

Bake in the preheated 500°F (260°C) oven for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and beginning to brown. Lower-heat ovens may take 12–15 minutes.

Remove pizza from oven. Brush crust lightly with olive oil (1 tsp) and sprinkle crushed red pepper flakes (1/2 tsp) if desired. Let rest 2–3 minutes before slicing.

Slice into 8 pieces and serve hot. If using fresh basil, tear and scatter on top before serving to preserve flavor.

Serve

All-purpose flour

Warm water (about 105–115°F / 40–46°C)

Active dry yeast

Olive oil

Salt

Sugar

Canned crushed tomatoes

Tomato paste

Garlic, minced

Dried oregano

Extra-virgin olive oil

Shredded mozzarella cheese

Pepperoni (sliced)

Fresh mushrooms, sliced

Cooked Italian sausage, crumbled

Sliced red onion

Sliced bell pepper

Fresh basil leaves

Semolina or cornmeal (for dusting)

Olive oil (for brushing crust)

Crushed red pepper flakes

Combine warm water and sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with a dough hook). If dough is too sticky, add up to 2 tablespoons more flour, a little at a time.

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place 60–90 minutes, until doubled in size.

Punch down the risen dough and turn onto a floured surface. For a single 12–14 inch pizza, flatten and stretch or roll into a 12–14 inch round about 1/4-inch thick at the center, slightly thicker at the rim. Transfer to a pizza peel or baking sheet lined with parchment.

Shape crust

In a small bowl, combine crushed tomatoes, 1 teaspoon olive oil, minced garlic, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until blended. No cooking required for a fresh simple sauce; taste and adjust seasoning.

Place an oven rack in the top third of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven before preheating.

Brush the shaped dough lightly with 1 teaspoon olive oil around the rim. Spoon 1/2 to 3/4 cup of the sauce onto the center of the dough and spread evenly with the back of a spoon, leaving a 1/2–1 inch border. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange the single topping (for example pepperoni slices) evenly over the cheese (approx. 20 slices for full coverage). Sprinkle optional grated Parmesan if using.

If using a peel, slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and lightly browned.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using and sprinkle red pepper flakes to taste. Slice and serve.

Serve warm. Store leftovers wrapped in plastic or in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispness.

warm water (105–115°F / 40–46°C)

single topping (example: pepperoni slices)

ground red pepper flakes (optional)

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat for at least 30 minutes. If using a baking sheet, oil it lightly and put it in the oven to preheat for 5–10 minutes.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired size). Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel for easier transfer to the oven.

Prepare dough

Brush the dough edge and center very lightly with olive oil (reserve about 1 tablespoon). Combine 1 tablespoon olive oil with garlic powder and dried oregano and brush a thin coating over the crust and center — this recipe is 'no sauce' so the oil/seasoning layer provides flavor and prevents the dough from being soggy.

Sprinkle grated Parmesan along the outer rim if using, pressing lightly so it adheres to the oiled crust.

Heat a 10-inch skillet over medium heat. Add the crumbled sausage and cook, stirring and breaking up any lumps, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate lined with paper towel to drain excess fat. Reserve about 1 teaspoon of rendered fat in the skillet and discard the rest or drain if very greasy.

Cook sausage

If desired, quickly sear pepperoni slices in the same skillet for 30–60 seconds per side to render a little fat and intensify flavor; transfer to paper towel. This step is optional — pepperoni may also be used straight from the package.

Sauté mushrooms, green pepper and onion together in the reserved teaspoon of sausage fat (or 1 teaspoon olive oil) over medium-high heat for 3–4 minutes, just until they begin to soften and release moisture but are not fully cooked. Season lightly with a pinch of salt and 1/8 teaspoon black pepper. Remove from heat and let cool slightly — this prevents excess moisture on the pizza.

Prepare vegetables

Dice and seed the fresh tomato. Pat the pieces on paper towel to remove extra moisture. Reserve for topping after cheese layer is applied.

Start by evenly sprinkling 1 to 1 1/2 cups of shredded mozzarella over the oiled dough, leaving about a 1-inch border for the crust. Dot the cooked sausage evenly across the cheese, then distribute the lightly sautéed mushroom, green pepper and onion. Add pepperoni slices evenly across the pizza. Scatter the remaining 1/2 to 1/2 cup mozzarella and the optional provolone over top so toppings are slightly embedded in cheese. Finish with the diced fresh tomato scattered sparingly (to avoid sogginess). Season with remaining 1/4 teaspoon black pepper and red pepper flakes if using.

If you like a slightly crispier top, place a few pepperoni slices face-down and a few face-up so some get crisped directly by the oven heat.

Carefully slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden brown and cheese is bubbly and beginning to brown. Baking time will vary by oven and stone thickness.

If the crust is browning too quickly, lower oven temperature to 475°F (245°C) and continue to bake until done.

Remove pizza from the oven and let rest 2–3 minutes. Tear fresh basil leaves and scatter on top. Drizzle remaining 1 tablespoon olive oil lightly over the surface if desired and slice into 8 slices. Serve hot.

Finish and serve

pizza dough (store-bought or homemade)

garlic powder

grated Parmesan cheese (optional, for crust)

Italian sausage (mild or hot), casings removed and crumbled

mushrooms, trimmed and thinly sliced

green bell pepper, seeded and thinly sliced

yellow or white onion, thinly sliced

fresh tomato, seeded and diced

shredded mozzarella cheese

shredded provolone or fontina (optional, for depth)

freshly ground black pepper

fresh basil leaves (optional, for finishing)

In a large bowl whisk warm water, instant yeast, and sugar. Let sit 3–5 minutes until foamy. Add olive oil, flour, and salt.

Mix into a shaggy dough, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium-low for 5–6 minutes.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes or until doubled in size.