Deluxe Pizza Recipe

Activate yeast and combine

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let rest 5 minutes until foamy. Add olive oil, flour and salt.

Knead dough

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead 4–5 minutes with dough hook.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Shape dough

Punch down dough, divide into two equal pieces for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes, then shape each piece into a round and stretch or roll to desired size on a cornmeal-dusted peel or baking sheet.

While dough is rising, make the sauce. In a small bowl combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, salt, black pepper and olive oil. Stir until smooth. Taste and adjust seasoning. The sauce should be slightly thicker than tomato soup.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Place a rack in the upper-middle position for best browning.

Prepare toppings: slice mushrooms, thinly slice green pepper and onion, shred additional cheese if needed. Pat sliced mushrooms dry with paper towel to remove excess moisture.

Assemble pizzas: Lightly brush stretched dough edges with olive oil. Spread about 1/2 cup of sauce evenly over each 12-inch crust, leaving a 1/2-inch border for the crust. Sprinkle 2 cups shredded mozzarella per pizza (4 cups total if making two).

Arrange toppings evenly: distribute pepperoni slices across the cheese, then scatter sliced mushrooms, green pepper strips and onion slices. If you want extra cheese coverage over toppings, add a light additional sprinkle (about 1/4 cup) on top.

Finish with a light dusting of grated Parmesan if using and a pinch of red pepper flakes for heat. Tear and scatter fresh basil after baking if desired.

Transfer pizza to hot pizza stone or baking sheet. Bake one pizza at a time for 8–12 minutes, until crust is golden and cheese is bubbling and slightly browned. Rotate halfway through for even baking. If oven only reaches 475°F (245°C), baking time will be 10–14 minutes.

Remove pizza from oven and let rest 2–3 minutes. Brush the crust edge lightly with olive oil for shine. Slice and serve, sprinkling torn fresh basil on top if using.