3 Toppings Pizza Recipe

Bloom yeast

Combine warm water (3 tablespoons) and sugar in a small bowl. Sprinkle instant dry yeast over the water, stir lightly, and let sit 5 minutes until foamy. If it doesn't foam, yeast may be inactive — use fresh yeast.

Make dough

In a large bowl, whisk together 2 cups flour and 1 tsp salt. Make a well, pour in the foamy yeast mixture, 3/4 cup warm water, and 1 tablespoon olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with dough hook). Add small amounts of flour if dough is too sticky; it should be slightly tacky but not sticky.

First rise

Form dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot 45–60 minutes or until doubled in size.

Shape

Punch down the dough, let rest 5 minutes. On a floured surface, press and gently stretch dough to a 12-inch round (about 1/4-inch thick in center), leaving a slightly thicker rim. Transfer to a piece of parchment or a lightly oiled pizza peel/pan.

Make quick sauce: Heat 1/2 tablespoon olive oil in a small saucepan over medium-low heat. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add 1/2 cup crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp red pepper flakes. Stir and simmer gently 5–7 minutes to thicken slightly. Taste and adjust salt/seasoning. Remove from heat and let cool a few minutes before spreading on dough.

Prepare toppings

If using mushrooms and bell pepper (as examples), toss 1/2 cup sliced mushrooms and 1/2 cup thinly sliced red bell pepper with 1/2 tablespoon olive oil and a pinch of salt. Sauté quickly in a hot skillet 2–3 minutes until just softened, or use raw if you prefer more crunch. Keep pepperoni slices ready.

Assemble pizza

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Spoon about 1/3 to 1/2 cup of the prepared tomato sauce onto the stretched dough and spread evenly, leaving the rim clear. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Arrange the three chosen toppings (example: ~20 pepperoni slices, sautéed mushrooms, and sliced red bell pepper) evenly over the cheese. If using other toppings (olives, sausage, onions, etc.), distribute similarly. Drizzle a tiny bit of olive oil around the crust if desired.

Bake

If using parchment, slide pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes until crust is golden and cheese is bubbly with some browning. Rotate once at halfway point for even baking. Baking time will vary by oven and thickness: check at 8 minutes.

Finish and serve

Remove pizza from oven, let rest 2–3 minutes. Scatter fresh basil leaves and sprinkle 1 tablespoon grated Parmesan if using. Slice into 6–8 slices and serve hot.