Build Your Own Pizza Recipe

Activate & mix

In a large mixing bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add olive oil, salt, and about 2 cups of flour. Stir until combined.

Knead

Gradually add remaining flour and knead by hand on a lightly floured surface for 6–8 minutes (or 4–5 minutes in a stand mixer with dough hook) until dough is smooth and elastic. Dough should be slightly tacky but not sticky; add a teaspoon of flour at a time if too wet.

First rise

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

Preheat oven

Preheat oven to 475°F (245°C). If using a pizza stone, place it on a middle rack while preheating. If using a baking sheet, lightly oil or dust with semolina/cornmeal.

Shape crust

Punch down dough, turn onto a lightly floured surface and divide into 1 or 2 portions depending on desired pizza size. For one large pizza, stretch or roll dough to a 12–14 inch circle about 1/4 inch thick. Transfer to a pizza peel or prepared baking sheet dusted with semolina/cornmeal.

Make the sauce while dough rises: In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper, and 1 tsp olive oil. Stir until smooth. Taste and adjust seasoning. The sauce should be slightly concentrated—if very watery, use a tablespoon less crushed tomatoes or cook gently in a small pan for 5 minutes to thicken.

Spread about 1/2 to 3/4 cup of sauce evenly over the shaped dough, leaving a 1/2 inch border for the crust. Use more or less sauce to personal preference.

Evenly sprinkle the shredded mozzarella across the sauced dough, leaving the crust edge clear. Lightly distribute the grated Parmesan over the mozzarella for added flavor.

Prep thicker veggies

If using mushrooms or bell peppers, you can quickly sauté them for 2–3 minutes in 1 tbsp olive oil with a pinch of salt to reduce moisture and concentrate flavor. This step is optional but recommended if you plan to pile on many vegetables.

Season and arrange

Toss delicate toppings like cherry tomatoes and spinach with 1 tbsp olive oil and 1/4 tsp salt and a pinch of crushed red pepper flakes (if using). Arrange your chosen toppings over the cheese: start with sturdier items (peppers, onions, mushrooms), then add softer items (tomatoes, spinach, olives). Use as much of each vegetable as you like—avoid overloading so heat reaches the center.

Brush the exposed crust lightly with 1 tbsp olive oil mixed with 1/2 tsp garlic powder for a golden, flavored edge.

Bake on the preheated stone or baking sheet for 10–14 minutes, rotating halfway through, until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven and thickness—watch closely after 8 minutes.

Remove pizza from oven. Scatter fresh basil leaves on top and, if desired, sprinkle extra Parmesan or a light drizzle of olive oil. Let rest 3–5 minutes before slicing to set the cheese.

Slice and serve. Offer crushed red pepper flakes on the side for extra heat.