Two Toppings Pizza Recipe

Activate yeast and mix

Combine warm water (about 105–115°F / 40–46°C), sugar and yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, dust with up to 2 tablespoons flour.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch down the dough, turn onto a floured surface and divide if making two smaller pizzas (this recipe makes one 12–13" pizza or two smaller 9–10" pizzas). Let rest 10 minutes before shaping.

While dough is rising, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat.

Add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, dried basil, salt and black pepper. Stir to combine and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line with parchment.

On a lightly floured surface, stretch or roll the dough to a 12–13 inch round (or divide and shape two smaller rounds). Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Brush the dough edge lightly with 1 teaspoon olive oil to help crisp the crust and promote browning.

Spread the cooled tomato sauce evenly over the dough, leaving a 1/2–3/4 inch border around the edge.

Evenly sprinkle the shredded mozzarella over the sauce.

Arrange the two chosen toppings on separate halves (or however you prefer): place pepperoni slices on one half and sliced mushrooms on the other half so each topping has its own area.

If using, sprinkle grated Parmesan over the whole pizza.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes until crust is golden-brown and cheese is melted and bubbly. Baking time will vary with oven temperature and thickness of dough; rotate halfway if necessary.

Remove pizza from oven and let rest 2–3 minutes. Tear or slice fresh basil leaves and scatter on top if using.

Slice and serve hot.