Choose A Size Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. Lightly dust a work surface with the all-purpose flour. Choose the dough size appropriate to serving needs: 10" for 1-2, 13" for 2-3, 16" for 3-4. Stretch or roll the chosen dough into a circular disk about the specified diameter (leave a slightly thicker edge for the crust). Transfer the stretched dough to a pizza peel dusted with semolina or a parchment-lined baking sheet.

Brush the outer 1/2-inch crust lightly with the 1 tablespoon olive oil to help it brown and prevent sauce from soaking in.

Season sauce

In a small bowl, mix the tomato pizza sauce with the minced garlic, dried oregano, and crushed red pepper flakes. Taste and adjust seasoning if needed.

Spoon sauce onto the center of the stretched dough. Using the back of the spoon, spread the sauce evenly in a circular motion to within about 1/2-inch of the outer edge (reserve the exposed rim for a crisp crust). Use approximately: 1/3 cup for 10" dough, 1/2 cup for 13" dough, and 3/4 cup for 16" dough. (The ingredient list lists 1 cup total so scale as needed when making a single pizza.)

Add cheeses

Evenly sprinkle shredded mozzarella over the sauced dough, leaving the crust clear. Use about 1 to 1 1/4 cups for 10", 1 1/2 cups for 13", and 2 cups for 16" pizzas. Lightly dust grated Parmesan over the mozzarella for extra flavor.

Arrange toppings

Distribute chosen toppings evenly over the cheese. For the example quantities listed: arrange about 20 pepperoni slices, scatter 1/2 cup mushrooms, 1/2 cup bell pepper, 1/4 cup red onion, 1/4 cup sliced olives, and place basil leaves on top after baking (or add a few before baking if you prefer them crisped). Avoid overloading the pizza to ensure even cooking.

Bake

Slide the pizza (on the peel or baking sheet) onto the preheated pizza stone or into the oven. Bake at 500°F (260°C) until the crust is golden and cheese is bubbly and slightly browned, about: 7-9 minutes for a 10" pizza, 9-12 minutes for a 13" pizza, and 12-15 minutes for a 16" pizza. Rotate the pizza halfway through baking for even browning.

Finish

Remove pizza from oven. Immediately brush the crust edge lightly with extra-virgin olive oil and sprinkle with cracked black pepper. Add fresh basil leaves on top. If desired, finish with a drizzle of chili oil for heat or honey for a sweet contrast (about 1 teaspoon). Let rest 2-3 minutes before slicing to allow cheese to set.