Deluxe Recipe

Preheat and prepare

Place an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, leave it out to oil and dust.

Lightly flour a clean work surface with the 2 tbs of flour. If your dough is refrigerated, let it sit at room temperature for 20–30 minutes so it relaxes and is easier to stretch.

In a small bowl combine the tomato/pizza sauce with the dried oregano and garlic powder. Stir until evenly mixed.

In a separate small bowl stir the 1 tbs mayonnaise to loosen it. You will use it as a light drizzle finish; set aside.

On the floured surface shape the dough into a 12-inch round (or desired size). Gently press and stretch from the center to form an even crust, leaving a slightly thicker edge for the rim. Transfer the shaped dough to a piece of parchment paper (for easier transfer) or a lightly oiled baking sheet. Brush the rim lightly with 1 tbs olive oil.

For a crisper crust, dock the center lightly with a fork or pre-bake the dough for 4 minutes in the preheated oven, then remove and proceed to top.

Spread the seasoned tomato sauce evenly over the dough, leaving the outer 1/2–3/4 inch rim bare.

Evenly sprinkle 1 1/2 cups of the shredded mozzarella over the sauce, leaving a little for finishing.

Distribute the torn ham pieces across the pizza in an even layer.

Arrange the pepperoni slices evenly over the cheese and ham.

Scatter the sliced mushrooms so they are distributed across the pizza without piling in one spot.

Scatter the thinly sliced red onion evenly across the top. Season the assembled pizza with 1/2 tsp kosher salt and 1 tsp cracked black pepper.

Finish by sprinkling the remaining 1/2 cup shredded mozzarella over the top to bind the toppings.

If using a pizza stone, slide the parchment with the pizza onto a pizza peel and then onto the hot stone. If using a baking sheet, place it directly in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once at 5–6 minutes if your oven has hotspots, until the crust is golden and cheese is bubbly and has light browning.

Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes.

Drizzle the reserved mayonnaise (the 1 tbs) in a thin zigzag over the hot pizza. Tear and scatter fresh basil leaves if using, and sprinkle red pepper flakes to taste if desired.

Slice into 8 pieces and serve immediately.