Build Your Own Pizza Recipe

Make the dough (no-rise quick method)

In a large bowl, combine flour, instant yeast, sugar and salt. Stir to combine. Add warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour. Form into a ball and let rest, covered with a clean towel, for 10 minutes to relax the gluten.

While dough rests, preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack to preheat; otherwise use a rimmed baking sheet turned upside down. Dust a pizza peel or sheet with cornmeal or flour to prevent sticking.

Divide dough into two equal portions for two medium pizzas (or keep whole for one large). On a lightly floured surface, press and stretch one portion into a 10–12 inch round, leaving a slightly thicker outer edge for the crust. Transfer to the prepared pizza peel or inverted baking sheet.

Prepare sauce

In a small bowl, combine tomato sauce and optional tomato paste (if using) to thicken. Stir in dried oregano, dried basil, 1/2 tsp salt, black pepper and garlic powder. Taste and adjust seasoning.

Spread about 1/2 cup of the prepared sauce evenly over each stretched dough round, leaving a 1/2-inch border for the crust. Avoid over-saucing to prevent a soggy center.

Sprinkle about 1 1/2 cups shredded mozzarella evenly over each pizza (for two pizzas). If making one large pizza, use the full 3 cups and adjust distribution accordingly.

Arrange pepperoni slices evenly over the cheese to cover the pizza as desired. For variety at the table, set out the other topping options (mushrooms, bell pepper, red onion, olives, fresh basil, Parmesan, red pepper flakes, extra olive oil) so guests can add or remove toppings before baking or as a finish after baking.

If you want a fully assembled pizza before baking: add chosen toppings now (mushrooms, peppers, onions, olives). Drizzle a little extra virgin olive oil around the crust edge if desired.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and starting to brown. Thin-crust pizzas will take less time; thicker crusts may take a little longer.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2 minutes, then sprinkle fresh basil leaves and grated Parmesan if using. If you prefer pepperoni crisped further, bake an additional 1–2 minutes or place briefly under a broiler while watching carefully.

Slice and serve immediately. Provide extra red pepper flakes and olive oil at the table for guests to finish their slices to taste.