Two Pizzas - 3 Toppings + 2 Dips Recipe

Activate and mix

In a large mixing bowl or stand mixer bowl, combine 1.75 cups lukewarm water (about 105–115°F / 40–46°C) with 1 tsp sugar and 2 tsp instant dry yeast. Let sit 2–3 minutes until slightly foamy. Add 6 cups bread flour, 2 tsp salt and 2 tbs olive oil.

Knead

Mix with a dough hook on low for 6–8 minutes until smooth and elastic, or knead by hand on a lightly floured surface for 8–10 minutes, adding up to 2 tbs additional flour if dough is too sticky. Dough should be soft and slightly tacky.

First rise

Shape 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 1.5 hours.

Divide and rest

Punch down dough and divide into two equal pieces (about 1 lb each). Shape each into a tight ball, lightly oil, cover and let rest 20–30 minutes. This relaxation makes shaping easier.

While dough is rising, make sauce. Heat 1 tbs olive oil in a small saucepan over medium heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 2 cups canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Simmer gently 10–12 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and allow it to heat for 45 minutes. Prepare your chosen three toppings: slice pepperoni, clean and slice mushrooms (if wet, dry on paper towel), thinly slice red onion and bell pepper, sauté sausage until cooked and break into crumbles, and wash/spin dry spinach. Ensure all toppings are ready and at room temperature.

Cook wet toppings if needed

If using mushrooms or bell peppers and you prefer less moisture, quickly sauté 1–2 minutes in 1 tsp olive oil until just softened, then drain briefly. For spinach, wilt quickly in a hot skillet 20–30 seconds and squeeze out excess moisture if desired.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12" round, leaving a slightly thicker edge for the crust. Use your hands or a rolling pin. Transfer to a lightly floured pizza peel or an inverted baking sheet dusted with semolina or flour.

Sauce and cheese

Spread about 1 cup of prepared tomato sauce evenly over the dough, leaving the 1/2"–1" rim. Sprinkle about 2 cups shredded mozzarella across the surface, then 1/4 cup grated Parmesan.

Top

Distribute the selected toppings over the cheese. For even cooking, avoid overloading: use roughly 3/4–1 cup of toppings per pizza total. Brush the exposed crust with a little olive oil and sprinkle 1/2 tsp dried oregano across each pizza if desired.

Bake

Slide the pizza onto the preheated stone or place on a baking sheet and bake at 500°F (260°C) for 7–10 minutes, rotating once halfway, until crust is golden and cheese is bubbly. Repeat shaping, saucing, topping and baking for the second pizza. If oven space allows, bake both at once on separate racks, swapping positions for even baking halfway through.

Finish

When pizzas are done, transfer to a cutting board and let rest 2–3 minutes. Sprinkle crushed red pepper to taste. Slice and serve hot with dips.

Garlic-Parmesan dip

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tsp grated Parmesan, 1 tsp minced garlic, 1/2 tsp lemon juice and 1/4 tsp black pepper until smooth. Taste and adjust salt or lemon as needed. Chill until serving.

Quick marinara dip

In a small saucepan, warm 1 cup canned crushed tomatoes with 1 tsp olive oil, 1/2 tsp minced garlic, 1/2 tsp dried basil and 1/4 tsp salt. Simmer 5–7 minutes until slightly thickened. Cool slightly and transfer to a serving bowl.