Medium 2 Topping Pizza Recipe

Activate & mix dough

Combine warm water, sugar, and instant yeast in a small bowl; stir and let sit 5 minutes until foamy. In a large bowl, whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil to flour. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place dough inside, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape

After rising, punch dough down and transfer to a lightly floured surface. Shape into a ball and let rest 5 minutes. Use a rolling pin or hands to form a 12-inch (medium) round about 1/4–1/3 inch thick. Transfer to a pizza peel or baking sheet dusted with cornmeal or flour.

Preheat oven to 475°F (246°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. In a small bowl, stir together the tomato pizza sauce, dried oregano, garlic powder, and crushed red pepper flakes. Taste and adjust seasoning.

Spread the seasoned sauce evenly over the shaped dough, leaving a 1/2-inch border for the crust. Use about 3 tablespoons of sauce for a light-to-moderate layer.

Evenly sprinkle the shredded mozzarella over the sauced dough, leaving the crust edge clear. Sprinkle the grated Parmesan over the mozzarella if using.

Select two topping items from the Toppings section. Arrange them evenly over the cheese so the pizza is balanced. For example: distribute about 20 slices of pepperoni in an even layer, and scatter 1/2 cup sliced mushrooms across the surface. If using raw vegetables that release moisture (mushrooms, onions, peppers), pat them dry and use thin slices so they cook through.

If using cooked sausage, ensure it is pre-cooked and crumbled, then scatter evenly. Avoid overloading — total toppings should be moderate to allow even cooking.

Brush the exposed crust edge lightly with 1 teaspoon olive oil to encourage browning. Slide the pizza onto the preheated stone or baking sheet and bake 10–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and lightly browned.

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice into 8 wedges and serve hot.