4 Topping Pizza Recipe

Proof yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, combine the flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, about 1–2 minutes.

Knead

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

First rise

Lightly oil a clean bowl, place the dough ball inside and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 45–60 minutes.

Shape

Punch down the dough and transfer to a lightly floured surface. Roll or stretch into a 12-inch round about 1/4-inch thick. Place on a pizza peel or baking sheet dusted with cornmeal or flour.

While the dough is rising (or during the last 10–15 minutes), make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Shred the mozzarella if not pre-shredded and measure 1 1/2 cups. Grate the parmesan and set aside for finishing if using.

Prepare chosen toppings: slice vegetables thinly (bell pepper, onion, mushrooms) and slice olives. If using pepperoni, arrange slices so they’re evenly distributed. Pat mushrooms dry if very wet to avoid soggy pizza.

Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet on the middle rack. If you don’t have a stone, use the preheated sheet.

Brush the stretched dough lightly with 1 tablespoon olive oil, leaving a small outer rim for the crust. Spread about 1/2 to 3/4 cup of the sauce evenly over the dough, leaving 1/2-inch border.

Sprinkle the shredded mozzarella evenly over the sauce (about 1 1/2 cups). Add your four chosen toppings evenly across the pizza (example: pepperoni, sliced mushrooms, green pepper, red onion). Sprinkle the grated parmesan over the top if using.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbling, 8–12 minutes depending on oven and thickness. Rotate once halfway through for even browning.

Remove pizza from oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves over the top if using. Slice and serve hot.

All listed ingredients are used in the directions. If you want multiple pizzas, scale dough and toppings accordingly. For a crisper crust, bake at the highest oven temperature your oven allows and preheat the stone longer.