Pour warm water (325 ml, about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

mix dough

In a large bowl, combine flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5 minutes on medium-low.

first rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 45–60 minutes or until doubled in size.

preheat oven

About 30 minutes before baking, preheat oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while preheating. If using a baking sheet, lightly oil it or line with parchment.

shape dough

Punch down the risen dough and transfer to a floured surface. For a single pizza, press and stretch dough into a 10–12 inch (25–30 cm) round, creating a slightly thicker rim. If dough resists, let rest 5 minutes and continue stretching.

Sauce & Cheese

assemble base

Lightly brush the dough rim with 1 teaspoon olive oil. Spread 1/2 cup tomato pizza sauce over the center of the dough, leaving a 1/2–1 inch border for the crust.

add cheese

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauce, then dot with 2 tablespoons grated Parmesan.

Toppings (choose 3)

select and arrange toppings

Choose any three topping components from the Toppings section (suggested combination: 20 pepperoni slices, 1/2 cup sliced mushrooms, 1/2 cup thinly sliced bell pepper). Evenly distribute selected toppings over the cheese so the pizza is balanced and not overloaded.

season

Sprinkle 1/2 teaspoon dried oregano, 1/4 teaspoon cracked black pepper, and a light pinch (about 1/4 teaspoon) coarse sea salt over the assembled toppings.

Bake & Finish

bake

Transfer the assembled pizza to the preheated oven (onto the pizza stone or baking sheet). Bake at 475°F (245°C) for 10–12 minutes until the crust is golden and cheese is bubbling and slightly browned at the edges.

rest and garnish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice into 6–8 slices.

Dip

prepare dip

Place 1/4 cup garlic butter dip in a small ramekin. If desired, sprinkle 1/4 teaspoon chili flakes on top for heat. Warm the dip briefly (10–15 seconds) in the microwave or keep at room temperature; warm dip is best for dipping crust.

serve

Serve the pizza hot with the garlic butter dip on the side for dipping crusts and slices.