8" Two-topping R-c-m-pizza Recipe

Prepare the dough

Combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar in a small bowl. Stir and let sit 5 minutes until slightly foamy. In a larger bowl, whisk flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. If dough is too sticky, add up to 1 tablespoon more flour.

Shape and rest the dough. Form the dough into a ball, oil it lightly, place it in a bowl, cover with plastic wrap or a clean towel and let rest at room temperature 20–30 minutes until slightly puffy. This small dough will be enough for one 8-inch pizza.

Preheat oven. Place a pizza stone or an overturned baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If you don't have a stone, preheat a heavy baking sheet.

Shape the crust. On a lightly floured surface or a cornmeal-dusted piece of parchment, press and stretch the dough into an 8-inch circle about 1/8–1/4 inch thick, leaving a slightly thicker rim. Transfer to a parchment square or a peel dusted with cornmeal for easy transfer.

Season the sauce. In a small bowl, stir together tomato sauce, dried oregano, garlic powder, and black pepper. Taste and adjust seasoning — the mixture should be slightly savory and not watery. Spread about 1/2 cup of the sauce evenly over the stretched dough, leaving a 1/2-inch rim.

Add cheese. Sprinkle the shredded mozzarella evenly over the sauce so the surface is covered but not heaped (about 1 cup). If using grated parmesan, sprinkle it lightly now.

Arrange toppings. Select two toppings from the list (for example pepperoni + mushrooms). Distribute pepperoni slices in an even layer (about 12 slices) and scatter the sliced mushrooms (about 1/2 cup) and/or other chosen toppings evenly so the pizza balances both flavors.

Bake the pizza

Brush the exposed dough edge lightly with 1 teaspoon olive oil. If using parchment, slide the pizza (on parchment) onto the preheated stone or baking sheet; otherwise transfer with a peel. Bake at 500°F (260°C) for 8–10 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and lightly browned.

Finish and serve. Remove pizza to a cutting board. Sprinkle red pepper flakes and fresh basil leaves if using. Let rest 2 minutes, then slice into 6–8 slices and serve hot.