DIRECTIONS FOR THE SAUCE:
Heat olive oil in frying pan. While oil heats up, chop garlic and add to oil. Fry garlic until golden brown (color of toast). Set aside. Drain peeled Italian tomatoes and mash into a thick puree. Pour into the frying pan and add bay leaves, fresh basil, sea salt and fresh pepper. Cook for 25 to 30 minutes on medium flame.
DIRECTIONS FOR THE PIZZA:
If you have a pizza stone, place it in the oven. Preheat the oven to 450 degrees F.
Roll out the pizza dough on a well-floured work surface.
In a small bowl, combine the marinara sauce, Parmesan cheese, cracked black pepper, red pepper flakes, and a pinch of Cayenne pepper. Stir well.
Spread the sauce on the dough, leaving a 1/2-inch border. Arrange the sliced mozzarella on the dough, then place the salami, pepperoni, basil, and tomatoes on top.
Sprinkle the preheated pizza stone or a making sheet with cornmeal to keep the crust from sticking. Transfer the pizza to the stone or baking sheet. Bake until the crust is golden, about 15 minutes.
DIRECTIONS FOR THE DOUGH:
In a stand mixer fitted with the paddle attachment, combine the warm water and yeast. Allow the mixture to fit for 5 minutes, then add the oil, sugar, and salt.
Start the mixer on low and carefully add the flours. Mix on low to medium for 30 to 60 seconds to combine fully.
Switch out the paddle attachment for the dough hook. Allow the dough hook to work the dough for 4 to 5 minutes.
Transfer the dough to a lightly floured airtight container. Chill in the refrigerator for 2 hours before using. Use the dough with 24 hours.
DIRECTIONS FOR THE COCKTAIL:
Fill a cocktail shaker one-quarter full with ice. Add the Jack Daniel’s whiskey, Scotch, Cognac, and limoncello. Using a bar spoon, stir in a figure-8 motion for 5 seconds. Strain into highball glass with one large ice cube. Garnish with the lemon wedge.