Small Pizza With 2 Toppings & Two Drinks Special Recipe

Activate yeast

Combine warm water (about 95-105°F / 35-40°C) and sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy.

Make dough

In a medium bowl, whisk together flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and slightly elastic. If dough is very sticky, add up to 1 tablespoon more flour. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest 20–30 minutes at room temperature until slightly puffy. (For quicker option, let rest 10–15 minutes — dough will be workable but less airy.)

Preheat oven

About 15 minutes before baking, preheat your oven to 500°F (260°C). If using a pizza stone, place it in oven to heat. If using a baking sheet, preheat sheet or heat oven without sheet and prepare a sheet with cornmeal or flour for dusting.

Shape crust

After resting, press dough into a 7–9 inch (small) round on a cornmeal-dusted peel or baking sheet. Use fingers to stretch and press to an even thickness, leaving a slightly thicker rim for the crust (about 1/2 inch). Brush the rim lightly with remaining 1 teaspoon olive oil if desired.

Evenly spread the measured 1/2 cup tomato pizza sauce over the shaped dough, leaving the crust edge clear. Sprinkle the shredded mozzarella evenly over the sauce, then scatter grated Parmesan. Lightly sprinkle dried oregano and crushed red pepper over the cheese for seasoning.

Distribute the 10 pepperoni slices across the pizza in a single layer so they slightly overlap the cheese. Scatter the thinly sliced red bell pepper pieces evenly so every slice has some topping. Ensure toppings are evenly spread and not piled too thickly to help even cooking.

Slide the pizza onto the preheated pizza stone or place the baking sheet on the middle rack. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if needed, until crust is golden and cheese is bubbling with light brown spots. Baking time depends on oven and stone—watch closely after minute 8.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top, drizzle with 1/2 teaspoon olive oil, and slice into 6 slices. Serve immediately with lemon-sparkling water drinks.

Pour 1 cup chilled sparkling water (or soda) into two glasses (about 1 cup each). Add a lemon slice to each glass for garnish. Serve chilled alongside the freshly baked pizza.