Build Your Own Pizza Recipe

Activate yeast

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy. If it doesn't foam, your yeast may be inactive — start with fresh yeast.

Make dough

In a large mixing bowl combine flour and salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook for 5 minutes on medium speed. If dough is sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Preheat oven and prepare pan

Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C) at least 30 minutes before baking. If using a baking sheet, lightly dust it with cornmeal or flour.

Shape dough

Punch down the risen dough and turn onto a lightly floured surface. For a 12-inch pizza, roll or stretch dough into a 12-inch round about 1/4-inch thick. Transfer to a cornmeal-dusted peel or prepared baking sheet. Brush the outer edge lightly with extra-virgin olive oil to promote browning.

Add sauce

Spread the tomato pizza sauce evenly over the dough leaving a 1/2-inch border for the crust (about 3 tablespoons).

Evenly sprinkle shredded mozzarella over the sauced dough (about 1 1/2 cups), then scatter grated Parmesan (about 2 tablespoons) on top.

Add selected proteins in a single layer. For pepperoni, arrange slices so they overlap slightly. If using cooked sausage or chicken, distribute evenly so each slice of pizza will have some protein.

Distribute chosen vegetables evenly over the cheese. For mushrooms and bell peppers, avoid piling too high so the pizza bakes evenly. Scatter sliced olives and onions as desired. Reserve fresh basil to add after baking.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes until crust is golden and cheese is bubbly and slightly browned. Oven times vary; start checking at 8 minutes.

Finish

Remove pizza from oven, immediately scatter fresh basil leaves over the top, and sprinkle with red pepper flakes and dried oregano to taste. Let rest 2–3 minutes, then slice and serve.