Build Your Own Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside if available. If using a small size, use the small dough; for large size, use the large dough. Lightly dust a work surface with flour, stretch or roll dough to a 10–12 inch (small) or 14–16 inch (large) round, leaving a slightly thicker edge for the crust.

Transfer stretched dough to a pizza peel or an inverted baking sheet lined with parchment. Brush the dough edge and surface lightly with 1 tablespoon olive oil. Season the edge with a pinch of salt.

Spread the tomato pizza sauce evenly over the dough, leaving about 1/2–1 inch of exposed edge for the crust. Use approximately 1/2 cup sauce for small, 3/4–1 cup for large; adjust to taste.

Evenly sprinkle shredded mozzarella over the sauced dough, using about 1 to 1 1/2 cups for small and 1 1/2 to 2 cups for large. Add sliced fresh mozzarella in even spacing if using (distribute all 8 oz for one large pizza or split between two smalls). Dollop ricotta in small spoonfuls if desired and finish with a light dusting of grated Parmesan.

Dot meats evenly across the cheese layer. For pepperoni, arrange slices in an overlapping pattern. Scatter crumbled cooked sausage, chopped bacon, or shredded grilled chicken as desired. Use lighter amounts to avoid overloading the pizza (roughly 1/2 to 1 cup total toppings per pizza size).

Distribute vegetables and other toppings evenly over the cheese and meats. Place items that release moisture (mushrooms, tomatoes) sparingly to prevent sogginess. Add delicate toppings like fresh basil and arugula after baking (or add basil on top of cheese before baking for a roasted flavor). For spicy preference, arrange jalapeño slices evenly.

Baking

Slide the pizza (on parchment if used) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes for a small pizza or 10–14 minutes for a large pizza, until the crust is golden and cheese is bubbly and slightly browned. Rotate halfway through baking for even color.

Remove pizza from oven and transfer to a cutting board. Immediately brush the crust with remaining 1 tablespoon olive oil and/or garlic oil. Sprinkle dried oregano and red pepper flakes to taste. Drizzle balsamic glaze lightly if using and add fresh arugula or basil on top for a fresh finish.

Allow the pizza to rest 2–3 minutes, then slice and serve hot.