Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 95–110°F / 35–43°C), sugar and instant dry yeast. Stir gently and let sit 5 minutes until foamy.

Mix dough

In a medium bowl, whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead & rest

Turn dough onto a lightly floured surface and knead 4–5 minutes until smooth and slightly elastic. Form into a ball, place in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rest 15–20 minutes while you prepare sauce and toppings.

Shape crust

Preheat oven to 450°F (230°C). On a lightly floured surface, press or roll the dough into a 9–10 inch round (for a kids-size pizza) about 1/4 inch thick. Transfer to a parchment-lined baking sheet or a lightly oiled pizza pan.

Spread the tomato pizza sauce evenly over the shaped dough, leaving a 1/2-inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce.

If using pepperoni: Arrange pepperoni slices evenly over the cheese. If using sausage: Sprinkle cooked crumbled sausage evenly over the cheese. For a plain cheese pizza, skip this step.

Brush the exposed crust lightly with 1 teaspoon olive oil and sprinkle the dried oregano over the top. If desired, sprinkle grated Parmesan around the center.

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, or until the crust is golden and the cheese is melted and bubbly. If using a convection setting, check at 8–10 minutes.

Remove pizza from oven and let cool 3–5 minutes. Slice into 4–6 kid-friendly pieces and serve warm.