Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat. Lightly flour a work surface with 1/4 cup flour. If using refrigerated dough, let rest at room temperature 15–20 minutes so it's easier to stretch.

Stretch or roll dough into a 12-inch round. Transfer to a piece of parchment or a floured pizza peel. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil and sprinkle 1/4 tsp salt around the crust if desired.

Sauce

Mix the tomato pizza sauce with minced garlic (1/2 tsp) and dried oregano (1/4 tsp) in a small bowl. Spread 3/4 cup of the sauce evenly over the stretched dough, leaving the oiled rim exposed (about 1/2-inch).

Cheese

Select one cheese option. If using shredded mozzarella (1.5 cups), evenly distribute it over the sauce. If using provolone (6 slices), arrange slices to cover the sauce. If using goat cheese (3/4 cup), dot small spoonfuls across the sauce so flavor distributes when melted.

Topping

Choose one topping. For pepperoni (about 20 slices), arrange in an even single layer. For roasted red peppers (1/2 cup), distribute strips evenly. For baby spinach (1 cup), spread leaves so they wilt under heat. For mushrooms (1/2 cup), distribute slices in a single layer. For pre-cooked Italian sausage (1/2 cup), crumble evenly over cheese. Ensure toppings are in a single layer to promote even cooking.

Bake & Finish

Slide the pizza (on parchment or a floured peel) onto the preheated stone or onto a baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly. Thin crust and hotter ovens will be toward 8 minutes; thicker crusts may need up to 12.

Remove pizza from oven. Let rest 2 minutes. If desired, garnish with fresh basil leaves (6 leaves), sprinkle 2 tbsp grated Parmesan and a pinch (1/4 tsp) red pepper flakes to taste. Slice into 8 slices and serve immediately.