Large 2 Topping Pizza Recipe

Activate yeast and mix dough

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), instant dry yeast, and sugar. Stir and let sit 3–5 minutes until foamy. Add flour and salt. If using a mixer, attach dough hook and mix on low until combined, then add olive oil and mix 3–4 minutes until a smooth elastic dough forms. If mixing by hand, stir until a shaggy dough forms, then knead on a lightly floured surface 8–10 minutes until smooth and elastic.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 60–90 minutes.

After rising, punch down the dough. For a large 16–18 inch pizza, shape the dough into one large round. On a surface dusted with cornmeal or semolina, gently stretch and press the dough to a roughly 16–18 inch diameter, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel or baking sheet dusted with cornmeal.

Prepare the sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, optional sugar, salt and black pepper. Stir to combine and simmer gently 8–10 minutes to meld flavors and thicken slightly. Remove from heat and let cool a few minutes.

Preheat your oven to 475–500°F (245–260°C). If using a pizza stone, place it in the oven while it preheats at least 30 minutes. If using a baking sheet, preheat the oven to the same temperature and use the sheet that will bake the pizza.

Spread an even layer (about 3/4–1 cup) of the tomato sauce over the stretched dough, leaving a 1/2–1 inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce (about 4 cups).

Select two toppings from the Toppings list. If using raw meats (sausage), cook them fully before adding. Distribute chosen toppings evenly over the cheese. For pepperoni, arrange slices in overlapping circles to cover the pizza. For vegetables (peppers, onions, mushrooms), spread them evenly so the pizza bakes uniformly. If using fresh basil, add whole leaves after baking for the brightest flavor.

Slide the prepared pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 10–14 minutes, rotating halfway through, until the crust is golden and the cheese is bubbling and starting to brown in spots. Baking time depends on oven temperature and thickness of dough.

Remove the pizza from the oven. Immediately sprinkle grated Parmesan over the top, drizzle with 1 tablespoon extra-virgin olive oil, and scatter red pepper flakes to taste. If using fresh basil, add leaves now so they wilt slightly but remain bright.

Let the pizza rest 3–5 minutes before slicing into 8 large slices for serving.