14" Pizza W/2 Toppings Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir briefly and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead

Knead on medium speed or on a lightly floured surface until smooth and elastic, about 6–8 minutes. If dough is sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Preheat oven

About 30 minutes before baking, place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) or as high as your oven will safely go.

Shape dough

Punch down the risen dough and turn onto a lightly floured surface. Form into a ball and let rest 5 minutes. Using your hands or a rolling pin, press and stretch the dough into a 14-inch round (about 12–14 oz of dough). Transfer to a parchment-lined pizza peel or a peel dusted with semolina/cornmeal.

Make quick sauce

In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper, and optional 1/2 teaspoon sugar. Stir until smooth and taste-adjust seasoning. The sauce should be slightly thick but spreadable. Use about 3/4 to 1 cup of sauce for the 14-inch pizza depending on preference.

Assemble cheese

Shred the mozzarella and measure 3 cups. Mix shredded mozzarella with grated Parmesan in a bowl so it's ready to sprinkle evenly on the pizza.

Prepare toppings

If using sausage, cook and crumble it in a skillet until browned and fully cooked, about 6–8 minutes; drain excess fat. Slice vegetables thinly so they cook quickly in the oven. Measure toppings so only two are used — for example: pepperoni and mushrooms, or sausage and green peppers.

Top the pizza

Spread the sauce evenly over the stretched dough, leaving a 1/2–3/4-inch border for the crust. Evenly distribute the shredded mozzarella and Parmesan mixture over the sauce. Arrange the two chosen toppings over the cheese in an even layer. Do not overload — keep a balanced amount so the pizza cooks evenly.

Final prep

Brush the exposed crust lightly with 1 tablespoon olive oil. If desired, sprinkle a pinch of salt or dried oregano on the crust.

Bake

Slide the pizza (on the peel or parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven temperature — higher heat yields quicker cooking and a crispier crust.

Rest and garnish

Remove pizza from oven and transfer to a cutting board. Let rest 3–5 minutes to set the cheese. Top with fresh basil leaves if using, and sprinkle red pepper flakes to taste. Slice into 8 slices and serve.