Fully Loaded Pizza à la Ricardo

Name: Fully Loaded Pizza à la Ricardo
Prep time: 90 min
Cook time: 15 min
Total time: 135 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 2 1/4 teaspoons active dry yeast; 1 1/2 cups warm water (about 43°C/110°F); 3 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon salt; 2 tablespoons olive oil; 1 cup pizza sauce; 2 cups mozzarella cheese (shredded); 1/2 cup pepperoni slices; 1/2 cup sliced mushrooms (fresh); 1/2 cup green bell pepper (sliced); 1/4 cup black olives (sliced); 1/4 cup red onion (sliced)

135 min 8 slices Medium

All Recipes

Fully Loaded Pizza à la Ricardo

Enjoy a classic fully loaded pizza with a variety of toppings, inspired by Ricardo’s method for a perfect homemade pizza.

Prep

90 min

Cook

15 min

Total

135 min

Servings

Difficulty

Medium

Pizza is a universally loved dish, and making it at home can be both satisfying and delicious. This fully loaded pizza, inspired by Ricardo’s renowned recipes, is packed with a variety of toppings that cater to all taste buds. Preparing pizza at home allows you to experiment with different toppings and discover your perfect flavour combination. With a crispy crust, gooey cheese, and an array of fresh toppings, this pizza will surely become a household favourite.

Ingredients

Servings

Pizza Dough

Toppings

Instructions

Prepare the yeast

In a small bowl, combine the yeast and warm water. Let it sit for 5 minutes until it becomes foamy.

Pro tip: Ensure the water is not too hot to avoid killing the yeast.

Make the dough

In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms. Knead on a floured surface for 8-10 minutes until smooth.

Pro tip: If the dough is too sticky, add a little more flour.

Let the dough rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Pro tip: A warm oven (turned off) is a great place for dough to rise.

Preheat the oven

Preheat your oven to 245°C (475°F). If using a pizza stone, place it in the oven to heat up.

Pro tip: A hot pizza stone ensures a crispy crust.

Shape the dough

Punch down the dough and divide it into two equal parts. Roll each part into a circle about 30 cm (12 inches) in diameter.

Pro tip: Use a rolling pin or your hands to shape the dough.

Assemble the pizza

Transfer the dough to a pizza peel or baking sheet. Spread sauce evenly over the dough, leaving a border for the crust. Sprinkle with cheese and add toppings.

Pro tip: Don’t overload the pizza with toppings to ensure even cooking.

Bake the pizza

Carefully slide the pizza onto the hot pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Pro tip: Rotate the pizza halfway through baking for even cooking.

Serve

Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot.

Pro tip: Use a pizza cutter for clean slices.

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Tips & Tricks

<ul><li>Use a pizza stone for a crispy crust.</li><li>Preheat your oven for at least 30 minutes before baking.</li><li>Let the dough rise in a warm environment for best results.</li><li>Use fresh, high-quality toppings for maximum flavour.</li></ul>

Serving Suggestions

Serve this fully loaded pizza with a fresh garden salad or a side of garlic bread to complement its rich flavours. You can prepare the dough and toppings ahead of time, allowing you to assemble and bake quickly when ready to eat. Leftover pizza can be stored in an airtight container in the refrigerator for up to three days. Reheat slices in the oven at 180°C (350°F) for about 10 minutes to maintain the crispy crust.