12" Pizza W/2 Toppings Recipe

Preheat oven

Preheat the oven to 475°F (245°C). If using a pizza stone, place it on the middle rack while preheating. If using a pizza pan or baking sheet, lightly oil or line it.

Prepare dough

Lightly dust a work surface with 1–2 tablespoons flour. Gently stretch or roll the 12" pizza dough into a 12-inch circle, keeping an even thickness and a slightly thicker rim for the crust. Transfer dough to a parchment-lined pizza peel or lightly oiled baking sheet.

Brush the surface of the dough lightly with 1 tablespoon olive oil, leaving the outer 1/2-inch rim uncoated to help brown the crust.

Spread 3 tablespoons of tomato pizza sauce evenly over the dough, starting from the center and leaving the 1/2-inch rim exposed. Use the back of a spoon to create a thin, even layer.

Evenly sprinkle 1.5 cups shredded mozzarella over the sauce. If using, lightly dust 2 teaspoons grated Parmesan over the cheese for extra flavor.

Select two toppings from the listed options. Arrange them evenly across the cheese so every slice will have a balance of toppings. Suggested combinations: pepperoni + mushrooms; sausage + bell pepper; pepperoni + black olives; mushrooms + red onion.

If using raw vegetables (mushrooms, bell pepper, onion), distribute them in a single layer so they cook quickly. If using pre-cooked meats (sausage), crumble and scatter them evenly. For pepperoni, overlap slightly to allow crisping.

Sprinkle 1/2 teaspoon dried oregano over the assembled pizza and, if desired, 1/4 teaspoon crushed red pepper flakes for heat.

Transfer pizza to the preheated oven (onto the stone or baking sheet). Bake for 10–14 minutes, rotating once at about 7 minutes for even browning, until crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and thickness of dough.

Remove pizza from oven and let rest 2–3 minutes. If using fresh basil, scatter 6 leaves over the pizza now so the residual heat wilts them lightly.

Slice the 12" pizza into 8 slices and serve hot.