2 Topping Pizza Recipe

Preheat and prepare

Place an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Allow oven or stone to preheat for at least 30 minutes for best crust.

Lightly dust a work surface with the 2 tbs flour. Oil a baking sheet or pizza peel with 1 tbs olive oil to prevent sticking.

Bring the dough to room temperature for 20–30 minutes if refrigerated. This makes it easier to stretch.

Shape the dough

On the floured surface, press the dough ball into a flat disk with your fingers, leaving a 1/2-inch rim. Stretch the dough by working from the center outward with your palms, rotating as you go, until it is about 12 inches (30 cm) across and 1/8–1/4 inch thick, keeping a slightly thicker edge for the crust.

Transfer the stretched dough to the oiled baking sheet or a well-floured pizza peel for easy transfer to the stone.

Add sauce

Spoon 3 oz (about 6 tbs) of your chosen sauce (tomato or white garlic) into the center of the dough. Using the back of the spoon, spread the sauce in a circular motion outward to within 1/2 inch of the edge. Use only one sauce choice.

Add cheese

Evenly distribute 8 oz shredded mozzarella over the sauced surface, leaving the 1/2-inch rim bare. If desired, sprinkle 1 tsp grated Parmesan over the mozzarella.

Add first topping

Arrange 20 slices of pepperoni (or your chosen first topping) in a single even layer over roughly half the pizza or distributed across the whole pizza depending on preference. Ensure pieces are spread to avoid overly crowded spots.

Add second topping

Scatter 1 cup thinly sliced green bell pepper (or your chosen second topping) evenly across the pizza, keeping the toppings balanced so the crust bakes evenly.

If using a pizza stone, slide the pizza from the peel to the preheated stone. If using a baking sheet, place it on the hot oven rack. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and beginning to brown in spots.

Remove the pizza from the oven. Let rest for 2 minutes, then drizzle or brush the crust lightly with a little extra olive oil if desired.

Sprinkle the pizza with red pepper flakes to taste and scatter 6 fresh basil leaves over the top. Let cool 2–3 minutes, slice, and serve.