2 Toppings Pizza Recipe

Activate yeast

Place warm water (100–110°F / 38–43°C) in a small bowl, stir in sugar and sprinkle the active dry yeast on top. Let stand 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with dough hook, combine 3.5 cups flour and 1.5 tsp salt. Make a well and add the foamy yeast mixture and 2 tbs olive oil.

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes in mixer) until smooth and elastic. If dough is very sticky, add flour 1 tbsp at a time (do not exceed the listed flour).

Form dough into a ball, lightly oil it, place in a bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 60–90 minutes.

When risen, punch dough down, divide (this recipe makes one large 12–14" pizza or two smaller; assume one 12–14" pizza here), and let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 tbs olive oil in a small saucepan over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant, do not brown.

Add 1 cup crushed tomatoes, 1 tsp oregano, 1/2 tsp dried basil, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine, bring to a gentle simmer, reduce heat and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat. If using a baking sheet, preheat the oven and lightly oil or dust the sheet with 1 tbs cornmeal or flour.

On a lightly floured surface, press or roll the rested dough into a 12–14" round crust, leaving a slightly thicker edge for the rim. Transfer to a pizza peel or the prepared baking sheet sprinkled with cornmeal or flour.

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

Sprinkle the shredded mozzarella evenly over the sauced surface (about 2 cups).

Add the two toppings: distribute the pepperoni slices across one half or across the whole pizza (about 20 slices) and scatter the thinly sliced green bell pepper (about 1/2 cup) evenly. Arrange toppings as you prefer (this is the recipe's two chosen toppings).

If using, sprinkle 2 tbs grated Parmesan and 1 tsp red pepper flakes over the top.

Brush the exposed crust rim lightly with 1 tbs olive oil.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and cheese is bubbly and slightly browned. If your oven is less hot, bake 12–15 minutes and monitor closely.

Remove pizza from oven and let rest 3–5 minutes. Scatter fresh basil leaves on top if using, slice and serve.