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Makes: 4 servings adjust
This takes some time, and a bit of practice, but you will impress your friends with this pizza far fresher and with better ingredients than you can eat out.



  • 4 12 cups Bread Flour
  • 1 package Dry Active Yeast
  • 1 teaspoon Medium Ground Black Pepper
  • 12 teaspoon Salt
  • 14 cup Extra Virgin Olive Oil
  • 1 14 cups Water, 115-125 degrees

Step 1

Using bread hook on an automatic mixer, mix ingredients at lowest speed until dough clings to hook and begins to clean the sides of the bowl. Add additional flour if dough sticks to sides. Add additional water if dough is too crumbly to form a ball.

Step 2

Run mixer at the recommended speed for kneading bread dough (speed 2 on a Kitchen Aid) for 6-7 minutes.

Step 3

Lightly spray dough with cooking spray, turning to coat. Cover bowl with foil or a damp dish towel and let rise at warm room temperature 40-60 minutes, until doubled in bulk.


  • 12 pound Fresh Mushrooms

Step 4

Slice and saute mushrooms in olive oil with a dash of Worcestershire Sauce. Set aside.


  • 34 pound Sweet Italian Sausage

Step 5

Cut Italian Sausage out of its casing and saute over medium heat, breaking into smaller pieces, until fully cooked. Drain and set aside.

Step 6

Arrange oven so that the top-most rack is about middle height, and put pizza stone on that rack. Pre-heat oven to 450-degrees, for at least 30 minutes until stone is hot completely through.

Step 7

On bread board, punch down dough and let rest a couple minutes. Divide into 2 or 3 portions, depending on the number of pizzas you wish to make. Roll dough into pizza shell on well-floured bread board. Keep other dough covered while working the first pizza shell.


  • 4 tablespoons Corn Meal, half for each pizza

Step 8

Sprinkle corn meal on a perforated pizza pan and lay dough on pan. Roll up the edge of the crust if your guests like bready crusts. Otherwise, leave the edges flat and dress your pizza to very near the edge.


  • 6 tablespoons Extra Virgin Olive Oil, half for each pizza

Step 9

Top pizza dough with a light layer of olive oil before any other ingredients. The olive oil forms a waterproof seal that prevents sauce from soaking in and making your crust soggy.


  • 12 cup Pepperoni

Step 10

Place a layer of paper towels on a microwave safe plate. Lay pepperoni in a single layer. Cover with an additional sheet of paper towel. Microwave 30 seconds to remove much of the grease. Set aside.


  • 1 12 cups Pizza Sauce, one half on each pizza
  • 5 cups Shredded Mozzarella Cheese, one half on each pizza

Step 11

Apply sauce after the crust has been oiled. Spread evenly to edges as desired. Add toppings that have previously been cooked and set aside. Top with cheese last (pre-cooked pepperoni will get quite crunchy unless cooked underneath the cheese).

Step 12

Place pizza pan on hot pizza stone. After about 4-5 minutes, use an oven mitt and spatula carefully to slide pizza directly onto stone. Remove pizza from stone with a paddle when visually done to your liking. Total cooking time will be 9-12 minutes.
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