In a small bowl, stir warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy and fragrant.

In a large mixing bowl, combine the flour and salt. Make a well in the center.

When yeast is foamy, add the olive oil and pour the mixture into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or knead 4–5 minutes in a stand mixer with dough hook). If dough is sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Filling & Assembly

Preheat the oven to 425°F (220°C). If using a baking stone, place it in the oven to preheat; otherwise line a baking sheet with parchment and dust with cornmeal or flour.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 2 equal portions for two small house-shaped pizzas, or keep whole for one larger. For a 'small house' shape, gently flatten a portion into a rough rectangle about 8 x 6 inches and 1/4 inch thick.

Transfer rectangle to the prepared baking sheet or peel dusted with cornmeal. With a sharp knife, trim the top center to form a simple pitched roof shape: create a triangle at the top by removing two small triangular scraps or by shaping the dough so it has a peaked top and square base (this creates the house silhouette). Reserve any trimmed dough—see note for optional decorations.

Spread about 1/4 cup of tomato sauce over each dough 'house', leaving a 1/2-inch border all around for the crust. Sprinkle evenly with shredded mozzarella (about 3/4 cup per small house), then scatter mushrooms, pepperoni, and bell pepper over the cheese. Finish with a light sprinkle of grated parmesan.

If you reserved scraps, roll or shape into small windows, door, or chimney pieces and place them on top of the assembled house so they adhere to the sauce/cheese. Brush the exposed dough edges and any decorative pieces with beaten egg to encourage browning.

Optionally, place a fresh basil leaf or two near the peak to represent rooftop greenery—tuck them under the cheese slightly so they don't burn, or add fresh after baking.

Bake & Finish

Slide the baking sheet or peel with the assembled house into the preheated oven (onto the stone if using). Bake 12–16 minutes, rotating halfway, until crust is golden and cheese is bubbling and lightly browned.

Remove from oven and immediately brush exposed crust edges with a light drizzle of olive oil and sprinkle coarse sea salt if desired. Let cool 3–5 minutes on the pan, then transfer to a cutting board.

Garnish with fresh basil leaves and a pinch of red pepper flakes if using. Slice into portions (2–3 slices per small house) and serve warm.