That looks cool ngl. But Here is a recipe for The Ultimate Mega-Loaded Epic Pizza—designed to be one of the longest, most over-the-top, step-by-step culinary adventures you can take on! Phase 1: The Ingredients Checklist For the Homemade Artisan Dough: 3.5 cups (450g) unbleached bread flour 1.5 cups (360ml) lukewarm filtered water 2 teaspoons (7g) active dry yeast 2 tablespoons extra virgin olive oil (plus extra for bowl coating) 2 teaspoons flaky sea salt 1 teaspoon organic honey (to feed the yeast) For the Slow-Simmered Herb Marinara Sauce: 1 can (28 oz / 800g) whole peeled San Marzano tomatoes 3 cloves fresh garlic, finely minced 1 medium yellow onion, grated 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 tablespoon fresh oregano, finely chopped 3 sprigs fresh sweet basil 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper A pinch of red pepper flakes (optional, for a little kick) For the Supreme Toppings & Cheese Blend: 2 cups whole milk mozzarella cheese, freshly grated (pre-shredded has anti-caking agents that block proper melting) 1 cup sharp white cheddar cheese, shredded ½ cup freshly grated Parmigiano-Reggiano cheese 8 oz artisan pepperoni slices (some thick cut, some standard) 1 medium green bell pepper, thinly sliced into strips 1 medium red bell pepper, thinly sliced into strips 1 cup button mushrooms, wiped clean and sliced ½ cup black olives, pitted and sliced ½ cup sweet corn kernels ½ cup fresh broccoli florets, cut into tiny bite-sized pieces ¼ cup cauliflower florets, minced small 8 slices thick-cut bacon, fully cooked and crumbled Phase 2: Step-by-Step Instructions Step 1: Awakening the Yeast (The Dough – Part 1) 1 In a large glass measuring cup, combine the lukewarm water, organic honey, and active dry yeast. Stir gently with a fork. 2 Let the mixture sit undisturbed in a warm spot for 10 minutes until a rich, foamy layer forms on top. (If it doesn't foam, your water was too hot or your yeast is expired, and you'll need to start over!) Step 2: Kneading and the First Rise (The Dough – Part 2) 1 In a large mixing bowl, whisk together the bread flour and flaky sea salt. 2 Pour the foamy yeast mixture and the extra virgin olive oil into the flour. 3 Mix with a wooden spoon or clean hands until a shaggy dough ball forms. 4 Transfer the dough to a lightly floured clean countertop. Knead vigorously for 12 to 15 minutes, pushing with the heel of your hands and folding it back over itself, until the dough becomes completely smooth, elastic, and springy. 5 Form the dough into a tight ball. Coat the inside of a clean large bowl with a little olive oil, place the dough inside, and cover it tightly with plastic wrap or a damp kitchen towel. 6 Set it in a warm, draft-free area to rise for 2 hours, or until it has doubled in size. Step 3: Crafting the Slow-Simmered Sauce 1 While the dough is rising, place a heavy-bottomed saucepan over medium heat and add the olive oil and butter. 2 Once the butter is melted and bubbling, add the grated yellow onion and minced garlic. Sauté for 5 minutes until fragrant and translucent, making sure not to burn the garlic. 3 Pour in the canned San Marzano tomatoes, crushing them gently with your hands or a wooden spoon as you add them. 4 Add the kosher salt, black pepper, red pepper flakes, fresh oregano, and the whole sprigs of fresh basil. 5 Reduce the heat to low, cover the pot partially, and let it simmer gently for 45 minutes, stirring occasionally. The sauce should reduce into a thick, rich, aromatic masterpiece. 6 Remove the basil sprigs and set the sauce aside to cool down to room temperature. Step 4: Punching Down and Prepping the Pan 1 Once the dough has completed its 2-hour rise, gently punch your fist right into the center of it to release the trapped air gases. 2 Turn the dough out onto a lightly floured surface and divide it into two equal portions if you want two medium pizzas, or keep it as one giant ball for a massive sheet-pan style pizza. 3 Generously coat your baking sheet or pizza stone with olive oil and a light dusting of cornmeal for extra crispiness. 4 Using your fingertips, gently press, stretch, and coax the dough outward into your pan, letting it rest for 5 minutes if it snaps back. Step 5: The Ultimate Assembly Line 1 Preheat your oven to its absolute maximum temperature—ideally 250°C (480°F). 2 Ladle a generous amount of your cooled homemade marinara sauce onto the center of the stretched dough and use the back of a spoon to swirl it outward, leaving a small border for the crust. 3 Sprinkle an even base layer of the freshly grated mozzarella and sharp cheddar across the sauce. 4 Time for the ultimate topping distribution! Scatter your sliced mushrooms, bell peppers, black olives, sweet corn, broccoli florets, and cauliflower across the cheese. 5 Artfully arrange the pepperoni slices and crumbled bacon all over the top so every single slice will have plenty of meat. 6 Finish with a heavy dusting of the grated Parmigiano-Reggiano and an extra pinch of flaky sea salt on the bare crust edges. Step 6: The Bake and the Final Wait 1 Carefully transfer your loaded masterpiece into the blazing hot oven. 2 Bake for 18 to 22 minutes, keeping a close eye on it. You want the crust to turn a deep golden-brown, the cheese to be bubbling and caramelized with golden spots, and the vegetables to be tender-crisp. 3 Remove it from the oven and let it rest on a wire cooling rack for 10 full minutes. (Crucial step: Cutting it immediately will cause all the melted cheese to slide right off!) 4 Slice into massive squares, grab a napkin, and enjoy the fruits of your very long labor!
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Se ve ricaaaaa
Cool story. But for that price, most would rather take 25 loaded large pies.
That looks cool ngl. But Here is a recipe for The Ultimate Mega-Loaded Epic Pizza—designed to be one of the longest, most over-the-top, step-by-step culinary adventures you can take on!
Phase 1: The Ingredients Checklist
For the Homemade Artisan Dough:
3.5 cups (450g) unbleached bread flour
1.5 cups (360ml) lukewarm filtered water
2 teaspoons (7g) active dry yeast
2 tablespoons extra virgin olive oil (plus extra for bowl coating)
2 teaspoons flaky sea salt
1 teaspoon organic honey (to feed the yeast)
For the Slow-Simmered Herb Marinara Sauce:
1 can (28 oz / 800g) whole peeled San Marzano tomatoes
3 cloves fresh garlic, finely minced
1 medium yellow onion, grated
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano, finely chopped
3 sprigs fresh sweet basil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
A pinch of red pepper flakes (optional, for a little kick)
For the Supreme Toppings & Cheese Blend:
2 cups whole milk mozzarella cheese, freshly grated (pre-shredded has anti-caking agents that block proper melting)
1 cup sharp white cheddar cheese, shredded
½ cup freshly grated Parmigiano-Reggiano cheese
8 oz artisan pepperoni slices (some thick cut, some standard)
1 medium green bell pepper, thinly sliced into strips
1 medium red bell pepper, thinly sliced into strips
1 cup button mushrooms, wiped clean and sliced
½ cup black olives, pitted and sliced
½ cup sweet corn kernels
½ cup fresh broccoli florets, cut into tiny bite-sized pieces
¼ cup cauliflower florets, minced small
8 slices thick-cut bacon, fully cooked and crumbled
Phase 2: Step-by-Step Instructions
Step 1: Awakening the Yeast (The Dough – Part 1)
1 In a large glass measuring cup, combine the lukewarm water, organic honey, and active dry yeast. Stir gently with a fork.
2 Let the mixture sit undisturbed in a warm spot for 10 minutes until a rich, foamy layer forms on top. (If it doesn't foam, your water was too hot or your yeast is expired, and you'll need to start over!)
Step 2: Kneading and the First Rise (The Dough – Part 2)
1 In a large mixing bowl, whisk together the bread flour and flaky sea salt.
2 Pour the foamy yeast mixture and the extra virgin olive oil into the flour.
3 Mix with a wooden spoon or clean hands until a shaggy dough ball forms.
4 Transfer the dough to a lightly floured clean countertop. Knead vigorously for 12 to 15 minutes, pushing with the heel of your hands and folding it back over itself, until the dough becomes completely smooth, elastic, and springy.
5 Form the dough into a tight ball. Coat the inside of a clean large bowl with a little olive oil, place the dough inside, and cover it tightly with plastic wrap or a damp kitchen towel.
6 Set it in a warm, draft-free area to rise for 2 hours, or until it has doubled in size.
Step 3: Crafting the Slow-Simmered Sauce
1 While the dough is rising, place a heavy-bottomed saucepan over medium heat and add the olive oil and butter.
2 Once the butter is melted and bubbling, add the grated yellow onion and minced garlic. Sauté for 5 minutes until fragrant and translucent, making sure not to burn the garlic.
3 Pour in the canned San Marzano tomatoes, crushing them gently with your hands or a wooden spoon as you add them.
4 Add the kosher salt, black pepper, red pepper flakes, fresh oregano, and the whole sprigs of fresh basil.
5 Reduce the heat to low, cover the pot partially, and let it simmer gently for 45 minutes, stirring occasionally. The sauce should reduce into a thick, rich, aromatic masterpiece.
6 Remove the basil sprigs and set the sauce aside to cool down to room temperature.
Step 4: Punching Down and Prepping the Pan
1 Once the dough has completed its 2-hour rise, gently punch your fist right into the center of it to release the trapped air gases.
2 Turn the dough out onto a lightly floured surface and divide it into two equal portions if you want two medium pizzas, or keep it as one giant ball for a massive sheet-pan style pizza.
3 Generously coat your baking sheet or pizza stone with olive oil and a light dusting of cornmeal for extra crispiness.
4 Using your fingertips, gently press, stretch, and coax the dough outward into your pan, letting it rest for 5 minutes if it snaps back.
Step 5: The Ultimate Assembly Line
1 Preheat your oven to its absolute maximum temperature—ideally 250°C (480°F).
2 Ladle a generous amount of your cooled homemade marinara sauce onto the center of the stretched dough and use the back of a spoon to swirl it outward, leaving a small border for the crust.
3 Sprinkle an even base layer of the freshly grated mozzarella and sharp cheddar across the sauce.
4 Time for the ultimate topping distribution! Scatter your sliced mushrooms, bell peppers, black olives, sweet corn, broccoli florets, and cauliflower across the cheese.
5 Artfully arrange the pepperoni slices and crumbled bacon all over the top so every single slice will have plenty of meat.
6 Finish with a heavy dusting of the grated Parmigiano-Reggiano and an extra pinch of flaky sea salt on the bare crust edges.
Step 6: The Bake and the Final Wait
1 Carefully transfer your loaded masterpiece into the blazing hot oven.
2 Bake for 18 to 22 minutes, keeping a close eye on it. You want the crust to turn a deep golden-brown, the cheese to be bubbling and caramelized with golden spots, and the vegetables to be tender-crisp.
3 Remove it from the oven and let it rest on a wire cooling rack for 10 full minutes. (Crucial step: Cutting it immediately will cause all the melted cheese to slide right off!)
4 Slice into massive squares, grab a napkin, and enjoy the fruits of your very long labor!
Legend says he’s still eating it
saybu bro Im out
You need to donate food when you make big food like this
700÷+ for a pizza? Does your butt hurt because you have just been shafted😂😂
POV: banker “ so um you spent 800 dollars on a pizza
$773.1/2
Average pizza in Russia:
Almost $800 for $40 worth of pizza
How many people can eat all this pizza?
So you saw the price when he gave you the receipt then you keep saying you don't know what it costs. You did know
Not worth it. I can spend the same amount of money and have many more good quality pizzas and feed more people
همش میتونی بخری
What if this pizza was mine😋
Bro we can buy new ps5 and nintendo😂😂
This shit shouldn't cost more than 80 bucks
Not even close to Airacks
Way too much. I'm pretty it'd cost less under normal circumstances.
Because you my friend asked them to bankrupt you😂
Wooow😀
I am thrilled
I ASKED FOR CHEESE!
Open the lines to homeless to feed and minister to them
OMGBRO4 sheets pizza at Salvatore’s is $130 🙂↕️
Lionfield: "GIANT Approved!!!"
پیتزای کومان 😂😂
No
VANZAI…