Three Toppings Recipe

Activate yeast & mix

In a medium bowl, combine warm water, sugar and instant dry yeast. Stir and let sit 5 minutes until foamy. If no foam after 8–10 minutes, discard and try fresh yeast.

Combine dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together the flour and salt.

Form dough

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 2–3 minutes until combined.

Knead

Turn dough onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic (or knead in mixer 4–5 minutes). If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare sauce

While the dough rises, make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add smashed or finely minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer

Add canned crushed tomatoes, dried oregano, dried basil, salt and black pepper. Simmer gently 10–12 minutes to concentrate flavors, stirring occasionally. Remove from heat and let cool to room temperature.

Prepare mushrooms and onion

Toss sliced mushrooms and sliced red onion with 1/4 tsp coarse salt and a small drizzle of olive oil. Set aside to macerate 10 minutes, then pat off excess liquid with paper towel so toppings don't make the pizza soggy.

Preheat oven

Place an oven rack in the top third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven during preheat. If using a baking sheet or pizza pan, lightly dust with cornmeal or semolina.

Shape dough

Once dough has doubled, punch it down and turn onto a lightly floured surface. Divide into 2 equal portions for two 10–12" pizzas or keep whole for one 12–14" pizza. Cover unused portion. Flatten with your hands then stretch or roll into a roughly 10–12 inch round, leaving a slightly thicker rim for the crust. Transfer to a semolina- or cornmeal-dusted peel or inverted baking sheet.

Sauce and cheese

Spread a thin, even layer of cooled tomato sauce over the dough, leaving a 1/2" rim. Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the sauce, reserving a small handful for finishing. Lightly grate the tablespoon of parmesan over the top.

Add three toppings

Distribute pepperoni slices evenly across the pizza (about 18–20 slices), then scatter the macerated mushrooms and the sliced red onion evenly so you have three distinct toppings across the pie.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes until crust is golden and cheese is bubbly and lightly blistered. Rotate the pizza halfway through baking for even color.

Finish

Remove pizza from oven. Drizzle 1 tsp olive oil over the top, sprinkle reserved mozzarella and the grated parmesan if desired, and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve.