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Sunny’s Style Homemade Pizza…on the Stone

Pizza nights in college are some of my fondest food memories. When I worked at Sunny’s, slinging pizzas and bussing tables to pay the bills, I learned a thing or two about crafting a perfect pie. We cranked out hundreds of pizzas a night, and while the dough there was a closely guarded secret, the spirit of a Sunny’s pizza lives on in this recipe: bold flavors, a crispy crust, and endless customization. And while the Sunny’s I knew may be gone, this recipe lets you recreate a slice of those carefree days right in your own kitchen.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Servings: 4
Yield: 12 slices
Dietary Type: Varies (easily adaptable)

Ingredients

1 (18 ounce) basic pizza dough ball
1 cup shredded mozzarella cheese
1 cup pepperoni
1 cup flour
1 cup cornmeal
Dash of olive oil

For the Sauce:

1 cup prepared pizza sauce
1 cup canned stewed tomatoes
½ cup tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil

Equipment Needed

Pizza stone
Pizza peel (or rimless baking sheet)
Rolling pin (or large can)
Blender
Large surface for rolling

Instructions

Prepare your pizza stone by rubbing a generous handful of cornmeal directly onto its surface. This prevents sticking and adds a delightful texture to the crust.
Place the stone in your oven and preheat to 450°F (232°C). Allowing the stone to heat up fully is crucial for achieving a crispy bottom crust.
On a large, clean surface, combine the flour and remaining cornmeal. This mixture will be used to prevent the dough from sticking while you roll it out.
Roll out the pizza dough using a rolling pin (or even a clean, smooth can if you don’t have a rolling pin). Aim for a circular shape, approximately 12-14 inches in diameter, depending on your preference for a thicker or thinner crust.
Transfer the rolled-out dough carefully to a pizza peel. Let the edges of the dough hang slightly over the sides of the peel; this will allow for a nice, raised crust. If you don’t have a peel, use a rimless baking sheet.
Prepare the sauce by combining the prepared pizza sauce, stewed tomatoes, tomato paste, oregano, and basil in a blender. Pulse until smooth.
Refrigerate the sauce for at least 15 minutes to allow it to thicken slightly. This will prevent the sauce from making the crust soggy.
Remove the sauce from the refrigerator. Using a wooden spoon or spatula, evenly spread the sauce over the pizza dough, leaving about a half-inch border for the crust.
Sprinkle the shredded mozzarella cheese generously over the sauce.
Distribute the pepperoni evenly over the cheese. At this point, you can add any other desired toppings as well.
Gently pull the edges of the dough inward, over the sauce and toppings, to create a raised crust around the perimeter of the pizza. The sauce should be contained inside this crust “wall.”
Carefully slide the pizza from the peel onto the preheated pizza stone in the oven.
Immediately reduce the oven temperature to 425°F (220°C).
Bake for approximately 13 minutes. During baking, use a spatula or pizza peel to gently push down on the crust in a couple of spots to ensure even cooking and prevent excessive bubbling.
The pizza is done when the crust is golden brown and firm to the touch, and the cheese is melted and bubbly.
Remove the pizza from the oven and let it stand for 5 minutes before slicing and serving. This allows the cheese to set slightly and makes it easier to cut.
Slice into wedges and serve immediately.

Expert Tips & Tricks

Dough Perfection: If you’re feeling ambitious, try making your pizza dough from scratch. A good pizza dough recipe is the foundation of any great pizza. Allow the dough to rise properly for the best flavor and texture.
Stone Cold Facts: Make sure the pizza stone is thoroughly preheated. A hot stone is key to a crispy crust.
Sauce Consistency: Adjust the thickness of the sauce to your preference by adding more or less tomato paste.
Topping Placement: If using vegetables with high water content (like mushrooms or bell peppers), sauté them slightly beforehand to prevent a soggy pizza.
Cheese Choices: Experiment with different types of cheese. Provolone, fontina, or a blend of Italian cheeses can add unique flavors.
Don’t Overload: Avoid overloading the pizza with too many toppings, as this can make it difficult to cook evenly and can result in a soggy crust.
Browning Boost: For extra browning, you can broil the pizza for the last minute or two of cooking, but watch it carefully to prevent burning.

Serving & Storage Suggestions

Serve your freshly baked Sunny’s Style Pizza immediately for the best taste and texture. Pair it with a simple side salad or some garlic bread for a complete meal.

Leftover pizza can be stored in the refrigerator for up to 3-4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. Reheat leftover pizza in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in a skillet on the stovetop for a crispier crust. Microwaving is an option, but the crust may become soft.

Nutritional Information

(Estimates will vary based on specific ingredients and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	668 kcal	33%
Total Fat	34g	52%
Saturated Fat	13g	63%
Cholesterol	83mg	27%
Sodium	1629mg	68%
Total Carbohydrate	64g	21%
Dietary Fiber	6g	25%
Sugars	8g	16%
Protein	28g	56%

Variations & Substitutions

Vegetarian Pizza: Omit the pepperoni and load up with your favorite vegetables like mushrooms, onions, bell peppers, olives, and spinach.
Spicy Pizza: Add a pinch of red pepper flakes to the sauce or sprinkle some hot peppers on top of the cheese.
Hawaiian Pizza: Add cooked ham and pineapple chunks for a sweet and savory twist.
Gluten-Free Pizza: Use a gluten-free pizza dough ball or make your own gluten-free pizza crust from scratch.
Different Cheese: Experiment with using different cheeses such as provolone, mozzarella, or a blend of Italian cheeses.
Pesto Pizza: Replace the tomato sauce with pesto for a flavorful alternative.
White Pizza: Skip the tomato sauce altogether and use a garlic-infused olive oil base, topped with ricotta cheese, mozzarella, and herbs.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of canned stewed tomatoes in the sauce?

A: Yes, you can substitute fresh tomatoes. Just be sure to peel and seed them first, and cook them down slightly before adding them to the blender with the other sauce ingredients.

Q: What if I don’t have a pizza stone?

A: You can use a baking sheet instead. Preheat the baking sheet in the oven before placing the pizza on it for a crispier crust.

Q: Can I make the pizza dough ahead of time?

A: Yes, you can make the pizza dough ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Allow it to come to room temperature before rolling it out.

Q: How do I prevent the pizza from sticking to the peel when transferring it to the stone?

A: Make sure to use plenty of cornmeal or flour on the peel to prevent sticking. You can also gently shake the peel back and forth to ensure that the pizza is not stuck before transferring it to the stone.

Q: Can I freeze the assembled pizza before baking?

A: Yes, you can freeze the assembled pizza before baking. Place the pizza on a baking sheet and freeze it for about 2-3 hours, or until solid. Then, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

Final Thoughts

So there you have it—my take on a classic Sunny’s style pizza. It’s a fantastic dish to create with family and friends, and it’s incredibly customizable to suit any preference. Don’t be afraid to experiment with toppings and sauces. Grab a cold beverage, turn on some tunes, and make it a pizza night to remember. And when you do, please share your creations and let me know what you think!

Sunny’s Style Homemade Pizza…on the Stone Recipe