Preheat your oven to 500°F (260°C) or the highest setting. If you have a pizza stone, place it in the oven to heat. If using a baking sheet, lightly oil it and place it in the oven to warm for a few minutes.

Shape the dough

Lightly flour a work surface with 1/4 cup flour. Turn the room-temperature dough onto the surface and gently press or stretch it with your fingers into a 12-inch round (or desired size). Use your knuckles to stretch, or a rolling pin for an even thickness. Leave a slightly thicker edge for the crust.

Transfer

Brush the top of the shaped dough lightly with 1 tbs olive oil and sprinkle 1/4 tsp salt around the edge. If using a pizza peel, dust it with flour or cornmeal and transfer the dough to the peel. If using a baking sheet, place the dough on the warmed, oiled sheet.

Sauce & Cheese

Add sauce

Spread 3/4 cup pizza sauce evenly over the dough, leaving the outer 1/2-inch edge bare for the crust.

Add cheese

Sprinkle 2 cups shredded mozzarella evenly over the sauce. If using, sprinkle 1/4 cup grated Parmesan and 1/4 tsp red pepper flakes on top.

Vegetable Toppings (choose as many as you like)

Prep quick-cook vegetables

If using mushrooms, bell peppers, or onions and you prefer them softened, sauté them in a small skillet with 1 tsp olive oil over medium-high heat for 2–3 minutes just to remove excess moisture. For spinach, briefly wilt in the pan for 30–45 seconds. Let cool slightly before placing on the pizza.

Assemble toppings

Arrange your chosen vegetables (red and yellow bell pepper, red onion, mushrooms, zucchini, cherry tomatoes, spinach, black olives, artichoke hearts, garlic) evenly over the cheese. Don’t overload—leave some gaps so the crust can crisp and heat reaches the center. Scatter the thinly sliced or minced garlic sparingly so it doesn’t burn.

Finishing & Bake

Season

Sprinkle 1/2 tsp dried oregano and 1/4 tsp cracked black pepper evenly over the pizza.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned. Thin crusts will be on the faster end; thicker crusts may need the full time.

Finish

Remove the pizza from the oven. Scatter 8 fresh basil leaves across the top. Drizzle 1 tsp balsamic glaze if using. Let rest for 2–3 minutes, slice, and serve.