12 Topping Classic (large Only) Recipe

Activate & mix

Combine warm water (105–115°F/40–46°C), sugar and yeast in a measuring cup; let sit 5–7 minutes until foamy. In a large bowl or stand mixer bowl combine flour and salt. Add yeast mixture and olive oil. Mix on low (or stir) until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or in a stand mixer with dough hook on medium for 6–8 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Shape

Punch down dough and transfer to a lightly floured surface. Gently stretch or roll into a 14–16-inch circle (or rectangle for sheet-style). Transfer to a lightly oiled pizza pan, peel or baking stone dusted with semolina/cornmeal. Create a slight rim by folding/pressing edges.

While dough rises, make the sauce. In a small saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt and pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning; remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with pizza stone or baking sheet inside if using for crisp bottom. If using a home oven that doesn't reach 500°F, set to highest temperature (475–500°F).

On the shaped dough, lightly brush the crust edge with 1 tbsp olive oil to help browning. Spread an even 3/4 to 1 cup of tomato sauce over the dough, leaving a 1-inch border. Sprinkle 4 to 4 1/2 cups shredded mozzarella evenly over the sauce, leaving a little room at the edge for the crust. Scatter grated Parmesan over the top.

Distribute the twelve toppings across the pizza as desired so every slice receives a variety. Recommended placement: arrange pepperoni and sausage evenly across the surface; add bacon in small clusters; spread mushrooms, bell pepper, red onion, black olives, tomato slices and pineapple evenly; dot jalapeños sparingly for heat; spread spinach in small handfuls; place anchovy fillets strategically for those who want them (optional). Try to keep topping layer no thicker than 1/2-inch to ensure even baking.

Slide pizza onto preheated stone or place pan on middle rack. Bake 10–12 minutes at 500°F (adjust 12–15 minutes at 475°F) until crust is golden and cheese is bubbling and beginning to brown.

Remove pizza from oven. Let rest 2–3 minutes. Sprinkle crushed red pepper flakes to taste and scatter torn fresh basil leaves if using. Allow to rest another minute, then slice into 8 large slices and serve hot.