Supreme Pizza Recipe (2024)

Here’s a classic, super-savory supreme pizza recipe with all your favorite toppings. It’s quick, easy, and satisfying to make at home.

Why we love this recipe

Sometimes you want to go big and go home. That’s where this supreme pizza recipe comes in. Made with all the classic toppings right in your own oven, it’s indulgent-feeling while still managing some balance and restraint. You’ll:

• Start with homemade dough, if you like (or not! no judgment)
• Spread on some thick, super-flavorful sauce
• Sprinkle on the perfect blend of cheeses
• Add meat meat meat and razor-thin veggies
• Bake to perfection and serve with minimal fuss

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

The base

• You can start with purchasedpizza doughor make your own. I’ve linked my favorite recipe for New York-style crust below. This recipe works with any size and style of pizza you’d like to make.
• You’ll make a nice,thick sauceby stirring together equal parts marinara and tomato paste. This gives you tons of flavor and no unwanted moisture.
• A combination of shredded low-moisturemozzarellaand good-quality gratedparmesanprovides a gently amplified version of that classic cheese pizza vibe. This combo is easy to work with as long as you don’t overdo it. Shred and grate the cheeses yourself to avoid additives that will prevent your pizza from tasting and behaving its best.
• An equal mixture ofcornmealandsemolina flourworks beautifully to help your pizza slide onto and off of the peel.

The meat

• Here’s how to make really good sausage pizza topping. It’s easy, and you can do it well in advance (and even freeze it) if you like.
• Sliced pepperoni and ham from the deli section complete the supreme pizza meat trifecta. I use honey baked or black forest ham for the tiniest hint of barely-perceptible sweetness to offset all the savory elements. You can add sliced meatballs if you happen to have some left over — I typically don’t.

The veggies

• Cremini mushrooms(baby bellas) are low in moisture and high in flavor. My preferred method is to slice them razor-thin and use them raw. Thin slices cook nicely in the time it takes to bake the pizza. If you prefer thicker slices, sauté the mushrooms in advance.
• Green pepperandred onion, sliced very thin, feel imperative on a supreme pizza, as do good old slicedblack olivesfrom a can, drained well. Of course, no topping is ever really imperative — so omit or swap as you see fit.

How to make it

Here’s an overview of what you’ll do to make a fabulous supreme pizza. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. Prep your work surface, stretch the dough, and spread on some sauce.
2. Evenly sprinkle with the cheeses.
3. Add the meats and veggies.
4. Bake until dough is cooked through, then slice and serve right away. That’s it!

Pizza protips

Here are a few secrets to success with homemade pizza.

• You can use purchased or homemade pizza dough. Here’s my favorite recipe for New York-style crust. It makes two 14-inch pies or four 10-inch pies.
• Use thick sauce. Mixing one part marinara with one part tomato paste creates a spreadable, rich-tasting sauce that won’t slosh around.
• A combination of shredded low-moisture mozzarella and really good grated parmesan adds tons of flavor and classic cheesy vibes. If you’d like to work with fresh mozzarella, keep in mind that it adds a lot of moisture, and use it sparingly.
• Top your pizzas judiciously. If you share my more-is-more inclinations, this can be harder than it sounds. But it’s important to exercise a bit of restraint to yield the best possible pizzas.
• Transferring your pizza onto a peel and into the oven takes a bit of practice, and that’s okay. You can use a mixture of cornmeal and semolina flour or, if baking in a regular home oven, a piece of parchment. The process gets easier over time. I recommend this metal peel or this wooden one.
• If using your oven, crank it up as high as it goes (typically 500-550°F), with a rack in the center. Consider investing in a pizza stone, which retains heat like a dream and helps you create crisp, tender crust.
• If you’re looking for a countertop pizza oven, I recommend the Breville Smart Oven Pizzaiolo. It’s pricey and takes up quite a bit of counter space, but it gets much hotter than a home oven and really enables you make pro-level pizza at home.

Expert tips and FAQs

More favorite pizza recipes

• Veggie supreme
• Pear and gorgonzola
• Prosciutto and arugula