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Ingredients
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Dough & base
Sauce
Cheese & toppings
Finishing
Method
Dough & base
- 1
Preheat and prepare dough
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface and your hands with the 2 tablespoons of flour. Stretch or roll the dough into a 12-inch round (about 10–12 oz dough ball) leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly oiled baking sheet. Brush the surface and exposed rim lightly with 1 tablespoon olive oil.
Sauce
- 2
Season marinara
In a small bowl, combine 1 cup marinara sauce with 1 teaspoon minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (if using). Stir to combine. Taste and adjust seasoning if needed. Spread an even layer of the seasoned marinara over the prepared dough, leaving the outer 1/2-inch rim uncovered.
Cheese & toppings
- 3
Assemble pizza
Evenly sprinkle 2 cups shredded mozzarella over the sauced dough, leaving the rim clear. Scatter 1 cup of your chosen toppings (for example, pepperoni slices, sliced mushrooms, and sliced bell pepper) across the cheese. Finish with 1/4 cup grated Parmesan distributed evenly. Tear the fresh basil leaves and scatter half now if you want them somewhat baked, and reserve the rest for garnish after baking.
Bake & finish
- 4
Bake the pizza
Using a rimless baking sheet, pizza peel, or by sliding the parchment onto the stone/sheet, place the pizza in the preheated oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and the cheese is bubbly with light browning. Rotate once halfway through baking for even color.
- 5
Finish and serve
Remove the pizza from the oven and transfer to a cutting board. Brush the crust lightly with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon coarse sea salt and 1/8 teaspoon cracked black pepper. Add reserved fresh basil leaves on top. Let rest 2–3 minutes, slice into 8 pieces, and serve immediately with extra warm marinara on the side for dipping.