Two Toppings Pizza Recipe

Bloom the yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the foamy yeast mixture and olive oil.

Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 tbs more flour, adding sparingly.

Lightly oil a clean bowl, place the dough ball seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Punch down the dough, turn out onto a lightly floured surface, and shape into a ball. Let rest 10 minutes before shaping into a pizza crust (this relaxes the gluten).

Prepare the sauce while the dough rises: in a bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, 1/2 tsp salt, black pepper, and 1/2 tsp sugar if using. Stir until smooth and taste; adjust seasoning as needed. Set aside.

Measure and mix the shredded mozzarella and grated Parmesan in a bowl; keep chilled until ready to use.

If using fresh mushrooms, heat 1 tsp olive oil in a small skillet over medium-high heat. Add sliced mushrooms, a pinch of salt, and sauté 3–4 minutes until just softened and any released liquid has evaporated. Cool slightly.

Arrange pepperoni slices and sautéed mushrooms on a plate so they are ready to top the pizza. If using a different second topping, prepare it now (slice, sauté, or drain as appropriate).

Preheat your oven to 500°F (260°C) for at least 30 minutes with a pizza stone or an inverted heavy baking sheet on the middle rack. If using a pizza stone, place it in the oven before preheating. If your oven's max temp is lower, preheat to the highest setting available.

On a lightly floured surface, press or roll the rested dough into a 12-inch round (about 1/4-inch thick for a medium-crisp crust). Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with 1 tbs cornmeal or semolina to prevent sticking.

Brush the dough edge lightly with 1 tbs olive oil to help it brown. Spread an even 3/4 to 1 cup of the prepared tomato sauce over the dough, leaving a 1/2-inch border for the crust.

Evenly sprinkle the shredded mozzarella and grated Parmesan over the sauce, leaving some cheese-free space under toppings if you prefer less cheesy pockets.

Distribute the pepperoni slices across half or the whole pizza depending on your 'two toppings' layout; then scatter the sautéed mushrooms on the other half (or in a pattern you like).

Slide the pizza onto the preheated stone or inverted baking sheet. Bake until the crust is golden and cheese is bubbling and beginning to brown, 8–12 minutes depending on oven temperature and stone heat. Rotate once halfway through if your oven has hot spots.

Remove the pizza from the oven and let rest 2–3 minutes. Garnish with fresh basil leaves if using, slice, and serve immediately.