Method

Dough & Base

Activate yeast

In a small bowl, combine warm water (1.75 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp salt. Add the foamy yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead

If using a stand mixer, knead on medium speed 5–7 minutes until dough is smooth and elastic. If by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape crust

After the dough has doubled, punch it down and transfer to a lightly floured surface. Form into a 16-inch round: either stretch by hand or roll with a rolling pin to approximately 16 inches in diameter and 1/4–1/3 inch thick, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a pizza peel or large baking sheet dusted with 2 tsp cornmeal or semolina.

Sauce & Cheese

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't go to 500°F, preheat to the highest setting (475–500°F).

Assemble base

Spread 1 cup tomato pizza sauce evenly over the stretched 16-inch dough, leaving a 1/2-inch border. Sprinkle 4 cups shredded mozzarella evenly over the sauce. Lightly sprinkle 1 tsp dried oregano and 1/2 tsp crushed red pepper flakes over the cheese. Optionally dust grated Parmesan (1/4 cup) around the edge or over the top.

Toppings (choose any 2)

Prepare toppings

If using mushrooms, bell pepper, onion, or olives, slice them thinly ahead of time. If using sausage, cook and crumble it now. For pepperoni, have slices ready. Measure toppings according to amounts listed; use a combined moderate amount so the pizza remains balanced (for example: 40 g pepperoni + 1/2 cup sliced mushrooms).

Add toppings

Distribute your two chosen toppings evenly over the cheese layer. Avoid overloading; keep a single even layer so the pizza cooks uniformly.

Bake

Carefully slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at about 5–6 minutes for even browning, until the crust is golden and cheese is bubbly and lightly browned.

Finish

Remove pizza from oven and transfer to a cutting board. If using fresh basil, scatter 8 leaves over the hot pizza. Let rest 2–3 minutes. Slice into 8 equal slices and serve hot.

16" Pizza W/2 Toppings Recipe