4 Toppings Pizza Recipe

Activate yeast

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit for 5–8 minutes until foamy.

Mix dough

In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

Shape

Punch the dough down, transfer to a floured surface and shape into a roughly 12-inch disk. Let rest 10 minutes before stretching to final size.

While the dough rises, mix the crushed tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano, 1 teaspoon salt, 1 teaspoon black pepper and red pepper flakes in a bowl. Taste and adjust seasoning. No cooking required; set aside.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats. Slice or prepare toppings: thinly slice the bell pepper, red onion and mushrooms; have pepperoni measured and ready.

If you prefer softer mushrooms and onions, sauté mushrooms and onions in 1 teaspoon olive oil over medium heat for 2–3 minutes until just softened, then drain any excess moisture. Otherwise use raw.

If using a pizza peel, dust it with a little flour or cornmeal. Stretch the rested dough into a 12-inch round on a floured surface or on parchment paper for easy transfer.

Brush the outer 1/2-inch rim with the 1 teaspoon olive oil to encourage browning. Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving the rim uncovered.

Sprinkle the shredded mozzarella evenly over the sauce, then scatter the grated Parmesan.

Divide the pizza into four quadrants visually and arrange the four chosen toppings so each quadrant features one topping: place the pepperoni slices over quadrant one, bell pepper slices over quadrant two, red onion over quadrant three, and mushrooms over quadrant four. This keeps each topping distinct while allowing overlap at the center if desired.

Slide the pizza onto the preheated stone or into the oven on a baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway through, until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Tear fresh basil over the top if using and sprinkle crushed red pepper to taste. Slice into 8 slices (2 slices per topping quadrant) and serve.