Two Toppings Recipe

Activate yeast and combine

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and sprinkle the active dry yeast on top. Let sit undisturbed 5–10 minutes until foamy.

Mix dough

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

Knead

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. If the dough is sticky, add up to 2 tablespoons more flour, a tablespoon at a time.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough and divide into two equal pieces. Shape each into a tight ball, place on a lightly floured tray, cover, and let rest 20–30 minutes before shaping. This relaxes the gluten for easier stretching.

Prepare sauce

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.

Prepare pepperoni and mushrooms

If using pepperoni, arrange slices on a plate. Clean and slice mushrooms thinly. If mushrooms are wet, pat dry so they don't release excess moisture on the pizza. Thinly slice red onion if using.

Preheat oven and prepare pans

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you prefer, use two pizza pans and preheat the oven to 475–500°F (245–260°C).

Shape crust

On a lightly floured surface, press one dough ball into a flat disk. Starting from the center, use your fingers to gently stretch the dough outward, rotating as you go, until you have a 12-inch round with a slightly thicker rim. Transfer to a well-floured pizza peel or parchment-lined baking sheet.

Add sauce and cheese

Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle about 1.5 cups shredded mozzarella evenly over the sauce, leaving some space for the chosen toppings.

Add the two toppings

Distribute half the pepperoni slices (about 20) evenly over one pizza and scatter half the sliced mushrooms (about 1/2 cup) across. If using red onion or other optional toppings, add them now in a light layer so they cook through. Repeat for second pizza with remaining toppings.

Brush and bake

Brush the exposed crust lightly with olive oil. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–10 minutes at 500°F (260°C) or 10–12 minutes at 475°F (245°C), until the crust is golden and cheese is bubbling and beginning to brown.

Finish

Remove pizza from oven. Sprinkle each with a pinch of grated Parmesan if desired, a light dusting of crushed red pepper flakes, and scatter fresh basil leaves if using. Let rest 2–3 minutes, slice, and serve.