Create Your Own Pizza Recipe

Make dough

Combine 1.5 cups all-purpose flour, 0.5 tsp instant yeast, 0.5 tsp sugar and 0.5 tsp salt in a large bowl. Stir to combine. Add 0.5 cups warm water (about 105–115°F/40–46°C) and 1 tbsp olive oil. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. If dough is sticky, add flour 1 tbsp at a time. Form into a ball.

Rest dough

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel and let rest at room temperature for 20–30 minutes. Dough should relax and puff slightly (this short rest is enough for an individual 8" pizza).

Preheat and prepare pan

About 10 minutes before baking, preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside if available. Lightly dust an 8–9" round pizza pan or a cutting board with 1 tsp cornmeal or semolina to prevent sticking.

Shape crust

On a lightly floured surface, press and stretch the rested dough ball into an 8" round (about 1/4"–1/3" thick at the center). Leave a slightly thicker edge for the crust. Transfer to the prepared pan or to a floured pizza peel if using a stone.

Add sauce and cheese

Brush or drizzle 1/2 tbsp olive oil lightly over the dough edge. Spread 1/2 cup signature pizza sauce evenly over the dough, leaving the edge clear. Sprinkle 1 cup shredded pizza mozzarella evenly over the sauce.

Add toppings

Add your chosen single topping evenly across the pizza (examples: 12 slices pepperoni, 1/2 cup sliced mushrooms, 1/4 cup diced bell pepper, 2 tbsp thinly sliced red onion, 1/4 cup cooked sausage, 2 tbsp sliced black olives). If adding extra toppings (up to 4 total), distribute them evenly but avoid overloading so the center cooks properly.

Season

Lightly sprinkle 1/4 tsp dried oregano and 1 tsp grated Parmesan over the pizza if desired. Add crushed red pepper flakes to taste.

Bake the pizza on the preheated stone or baking sheet for 8–10 minutes at 500°F (260°C), or until the crust is golden and cheese is bubbly and slightly browned. If using a pan, the bake time may be 9–12 minutes depending on oven performance.

Remove the pizza from the oven. Let rest for 1–2 minutes, then top with fresh basil leaves if using. Slice and serve hot.

Notes on toppings: For raw vegetables (mushrooms, onions, peppers) slice thinly so they cook through in the given time. For proteins like sausage or chicken, ensure they are pre-cooked. For an extra topping charge, add up to three more toppings (maximum 4 total) but keep total topping volume moderate so crust crisps and center cooks.