3 Topping Pizza Recipe

Activate yeast and combine

In a medium bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Let sit 5–7 minutes until foamy. If no foam after 10 minutes, start with fresh yeast.

Mix dough

In a large bowl combine flour and salt. Make a well and add yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed 4–5 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape

Punch dough down, transfer to a lightly floured surface, and shape into a 12-inch round by pressing and stretching with your hands or rolling gently. Transfer to a pizza peel or baking sheet dusted with cornmeal or flour.

Prepare sauce

While dough rises, mince the garlic. In a small bowl combine crushed tomatoes, minced garlic, dried oregano, dried basil, salt, black pepper, and 1 teaspoon olive oil. Stir until combined. Taste and adjust seasoning. No cooking required for a fresh quick pizza sauce.

Preheat oven

Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it upside down in the oven to mimic a stone surface.

Assemble pizza

Brush the stretched dough edge lightly with 1 tablespoon olive oil. Spread about ¾ cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1½ to 2 cups shredded mozzarella over the sauce. Arrange pepperoni slices evenly across the cheese. Scatter sliced bell pepper and red onion evenly.

Bake

Slide the pizza onto the preheated stone or baking surface. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary by oven and stone; watch closely after 8 minutes.

Finish

Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves over the hot pizza. Slice and serve. Optionally finish with a drizzle of olive oil or crushed red pepper.