Firehall Supreme Pizza

Name: Firehall Supreme Pizza
Prep time: 35 min
Cook time: 1 h 35 min
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 count Pizza dough balls (15 oz); 3 cups Pizza sauce; 28 oz Low-moisture mozzarella, shredded; 8 oz Pepperoni slices; 1.5 lb Italian sausage, cooked crumbles; 3 count Bell peppers, diced; 2 large Yellow onion, diced; 12 oz Mushrooms, sliced; 1 cup Black olives, sliced; 0.5 cup Grated parmesan; 2 tsp Dried oregano

Pepperoni, sausage, peppers, mushrooms

Prep: 35 min
Cook: 95 min
Serves 8
Difficulty: medium

Pepperoni, sausage, peppers, mushrooms. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

0Cal

0gProtein

0gCarbs

0gFat

Ingredients

4 count Pizza dough balls (15 oz)
3 cups Pizza sauce
28 oz Low-moisture mozzarella, shredded
8 oz Pepperoni slices
1.5 lb Italian sausage, cooked crumbles
3 count Bell peppers, diced
2 large Yellow onion, diced
12 oz Mushrooms, sliced
1 cup Black olives, sliced
0.5 cup Grated parmesan
2 tsp Dried oregano

Instructions

Prep and sauté vegetables: Sauté peppers, onion, and mushrooms in a dry-hot skillet 8 minutes until moisture evaporates — wet veg steams supreme pies. Brown sausage crumbles separately and drain grease.
Preheat stone to 500°F: Heat stone or steel at 500°F at least 40 minutes. Portion all toppings in bowls so the line moves fast — supreme night is a topping sprint.
Stretch four loaded rounds: Stretch dough to 12–14 inches. Sauce evenly with a ½ inch clean rim. First layer: half the mozzarella. This locks toppings so they do not slide off in the peel jiggle.
Layer meats, veg, cheese, pepperoni: Add sausage, peppers, onions, mushrooms, olives, remaining mozzarella, and pepperoni. Sprinkle oregano. Firehall Supreme means every slice has something — distribute, don't dump in the middle.
Bake until loaded center sets: Bake 12–15 minutes until cheese is browned at edges and the center is fully set — loaded pies need the longer end of the range. Rotate once. If center looks wet, give 2 more minutes; soggy supreme disappoints the hall.
Parmesan, rest, and crew cut: Rest 3 minutes, parmesan, cut 8 slices per pie. Fan on sheet trays for the line. Keep backup pie at 200°F on a rack — stacked boxes soften the crust.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Firehall Supreme Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil