★ Issue CMSC·26–005 · Published 05 Jul 2026

Casa M Columbus-Style Pizza 16" Round — Donoto's Style.

Name: Casa M Columbus-Style Pizza 16" Round — Donoto's Style
Prep time: 20 min
Cook time: 12 min
Total time: 120 min
Yield: 40
Cuisine: Italian
Ingredients: dough — per 16" round (~332 g); batch below makes 2 rounds; 420 g bread flour; 210 g water; 8 g salt; 5 g idy; 12 g oil; 11 g sugar / turbinado; 11 g ldmp; semolina or cornmeal, to dust; toppings — per 16" round; 6 oz shredded provolone + a little parm; 5 oz pepperoni, shingled to the very edge; 3 oz Italian sausage crumbles (optional); 1/2 cup Casa M marinara pizza sauce; Casa M Spice Co® Chain Reaction®

Cracker-thin, docked, edge-to-edge, party cut. Par-bake, dress, finish, then crisp direct on the rack. FIELD-TESTED 2026-07-05 with more than 8 square feet of pizza in one epic stretch spanning three styles, three sauces, three topping bases, and double attendance at the last minute!

PREP 20 min

COOK 12 min

TOTAL 2:0h h

SERVES 40 people

HEAT mild

BLEND RATING 4.9 140 reviews · Chain Reaction®

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Watch

See it made — 4 clips.

Casa M Columbus-Style Pizza 16" Round — Donoto's Style Watch page →

Ingredients

dough — per 16" round (~332 g); batch below makes 2 rounds
420 g bread flour
210 g water
8 g salt
5 g idy
12 g oil
11 g sugar / turbinado
11 g ldmp
semolina or cornmeal, to dust
toppings — per 16" round
6 oz shredded provolone + a little parm
5 oz pepperoni, shingled to the very edge
3 oz Italian sausage crumbles (optional)
1/2 cup Casa M marinara pizza sauce
Casa M Spice Co® Chain Reaction® Add

Method

01

Mix and knead 3-4 min only — stiff and dry like pie dough, do NOT add water. Rest 20-30 min to roll (no fermentation needed).
02

Roll thin with a pin; dock the whole surface hard.
03

Par-bake the docked skin to set it (~6 minutes, 3' per side)
04

Dress: thin sauce edge to edge, then cheese, then pepperoni shingled to the rim.
05

Finish bake ~6 min at 500F convection until the cheese melts and the pepperoni cups and chars.
06

The last ~2 min turn it out of the screen to DIRECTLY on the oven rack for a cracker-crisp bottom.
07

Party-cut into squares.
08

Serve immediately — cracker crust softens fast.

From Mike's Notebook

Dock the rolled skin aggressively and evenly — any missed spots will bubble up during the par-bake and give you an uneven cracker base that breaks under the toppings.

Pull the pizza off the screen and onto the bare oven rack for those final 2 minutes the moment you see the pepperoni starting to cup and the cheese edges turning golden, not after.

Dust your screen with semolina rather than cornmeal for a finer, sandier texture under the crust that won't overpower the Chain Reaction® you're finishing with.