Recipes › Bread & Pizza › Touchdown Pizza Recipe

Touchdown Pizza Recipe

Recipe by Pedro M. A. Neves

Touchdown Pizza is a hearty, deep-dish Italian-American creation loaded with crispy pepperoni, Italian sausage, and roasted vegetables atop a thick, airy crust. This showstopping pizza delivers bold flavors and satisfying textures in every bite. Perfect for feeding a crowd or celebrating game day with authentic Italian-inspired comfort food.

Ingredients

• 500g all-purpose flour (3⅔ cups)
• 325ml warm water (1⅜ cups)
• 7g instant yeast (2¼ teaspoons)
• 10ml olive oil (2 teaspoons)
• 8g salt (1½ teaspoons)
• 240ml tomato sauce (1 cup)
• 5ml dried oregano (1 teaspoon)
• 3g garlic powder (1 teaspoon)
• 150g pepperoni slices (5 oz)
• 200g Italian sausage, cooked and crumbled (7 oz)
• 150g fresh mozzarella, torn (5 oz)
• 100g aged provolone, shredded (3½ oz)
• 1 medium red bell pepper, diced
• 1 medium yellow onion, diced
• 150g mushrooms, sliced (5 oz)
• 30ml olive oil for brushing (2 tablespoons)
• Fresh basil for garnish

Instructions

1. Combine warm water, instant yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy.

2. Mix flour and salt in a large bowl. Add the yeast mixture and remaining olive oil. Stir until a shaggy dough forms.

3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Shape into a ball and place in an oiled bowl, covered with a damp cloth for 30 minutes.

4. Preheat oven to 220°C (425°F). While dough rises, cook the Italian sausage in a skillet over medium-high heat for 6 minutes, breaking it apart with a spoon. Transfer to a paper towel-lined plate.

5. In the same skillet, sauté diced onions and bell peppers over medium heat for 4 minutes until softened. Add sliced mushrooms and cook for another 3 minutes. Season lightly with salt and pepper. Set aside.

6. Oil a 38cm (15-inch) round pizza pan or large baking sheet. Stretch the risen dough to fit, creating a slightly raised edge. Brush the crust edge with olive oil.

7. Spread tomato sauce evenly over the dough, leaving a 2cm (¾-inch) border. Sprinkle with dried oregano and garlic powder.

8. Layer pepperoni slices in overlapping rows across the sauce. Scatter cooked sausage evenly, then distribute the sautéed vegetable mixture.

9. Top with torn fresh mozzarella pieces and shredded provolone, distributing evenly across the entire surface.

10. Bake for 22–25 minutes until the crust is golden brown and the cheese is bubbly and slightly charred at the edges. Remove from oven and garnish with fresh basil. Cool for 3 minutes before slicing.

Substitutions

• Use whole wheat flour for half the all-purpose flour to increase fiber
• Substitute mozzarella and provolone with dairy-free cashew cheese for a vegan version
• Replace Italian sausage with cooked lentils or crumbled tofu for a vegetarian option
• Use pre-made pizza dough from a bakery to reduce prep time by 30 minutes

Tips

• For a crispier crust, place the pizza pan on the lowest oven rack or use a preheated pizza stone
• Do not overload toppings—distribute them evenly so the crust bakes through completely
• Let the pizza rest for 3 minutes after baking before slicing to help the cheese set and prevent sliding
• Make the dough up to 24 hours ahead and store in the refrigerator for deeper flavor development

While called 'Touchdown Pizza,' this dish represents the Italian-American style of pizza that became popular in the United States during the mid-20th century, combining Italian traditions with American hearty portions and abundant toppings. Deep-dish and thick-crust pizzas evolved in cities like Chicago and New York, where Italian immigrants adapted their recipes to appeal to American tastes and feeding large families.

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