2 Topping Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (1 cup), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine all-purpose flour (3 cups) and salt (1 tsp). Make a well in the center, add the foamy yeast mixture and olive oil (1 tbs). Mix with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 6–8 minutes with a dough hook.

First rise

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and transfer to a floured surface. For one 12–14" pizza, shape into a ball and let rest 10 minutes. Press and stretch or roll into a 12–14-inch round, leaving a slightly thicker edge for the crust.

Make sauce

In a small bowl, stir together crushed tomatoes (1 cup), tomato paste (1 tbs), minced garlic (1 tsp), dried oregano (1 tsp), salt (1/2 tsp), sugar (1/2 tsp), and extra-virgin olive oil (1 tsp). Taste and adjust seasoning. No cooking required for a fresh pizza sauce.

Preheat oven

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

Assemble cheese

Spread a thin, even layer of sauce over the stretched dough, leaving a 1/2–1 inch border. Sprinkle shredded mozzarella cheese (2 cups) evenly over the sauce.

Prepare toppings

If using mushrooms or bell pepper, slice thinly. If using raw vegetables with high moisture (mushrooms, onions), pat dry or briefly sauté in a skillet to remove excess moisture (1–2 minutes) so the pizza doesn't become soggy. If using sausage, ensure it is fully cooked and crumbled. Arrange chosen two toppings evenly over the cheese (for example: 24 pepperoni slices and 1 cup sliced mushrooms).

Finish toppings

Sprinkle sliced red onion or basil leaves as desired on top of other toppings. Lightly press toppings into the cheese so they adhere while baking.

Transfer to oven

Dust a pizza peel or inverted baking sheet with semolina or cornmeal (1 tbs). Carefully transfer assembled pizza to the hot pizza stone or baking sheet.

Bake

Bake in the preheated 500°F (260°C) oven for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and beginning to brown. Lower-heat ovens may take 12–15 minutes.

Finish

Remove pizza from oven. Brush crust lightly with olive oil (1 tsp) and sprinkle crushed red pepper flakes (1/2 tsp) if desired. Let rest 2–3 minutes before slicing.

Serve

Slice into 8 pieces and serve hot. If using fresh basil, tear and scatter on top before serving to preserve flavor.